Tamale Casserole

Lynnda Cloutier


EAsy and delicious. from El Zorro's restaurant


★★★★★ 1 vote



  • ·
    1 lb. lean ground beef
  • ·
    1 cup chopped onions
  • ·
    1 cup chopped green bell pepper
  • ·
    2 cups tomato sauce
  • ·
    1 1/2 cups canned corn, drained
  • ·
    1/2 cup chopped black olives
  • ·
    1 tsp. salt, 2 tsp. chili powder
  • ·
    1/4 tsp. ground cumin
  • ·
    1 1/2 cups shredded cheddar cheese
  • ·
    2 cups cold water, 1/2 tsp. salt
  • ·
    3/4 cup yellow cornmeal
  • ·
    1 tbsp. margarine or butter

How to Make Tamale Casserole


  1. Make filling by browning and breaking up meat in skillet over medium heat.Add the chopped onions and chopped green bell pepper. Cook 10 minutes til soft. Drain off grease.
  2. Mix the tomato sauce, corn, chopped black olives, salt, chili powder and ground cumin in a pot. Add meat mixture and simmer 20 minutes til thick. Add cheese, stir til melted. Pour mixture into a 9 inch baking or casserole dish.
  3. Make crust by placing the cold water, salt and cornmeal with the margarine or butter in a pot. Cook over medium heat, stir occasionally til thick. add butter, mix well.Spread crust mixture over meat mixture. Bake uncovered in oven at 375 for 40 minutes til crust is golden. Serves 6

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About Tamale Casserole

Regional Style: Mexican

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