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Crowd-Pleasing Tamale Casserole Recipe

I served this casserole at a large Mexican-themed party I hosted. With its zippy tomato and ground beef sauce, it was a big hit.—Elaine Daniels, Santa Ana, California

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Crowd-Pleasing Tamale Casserole Recipe

Prep: 35 min. Bake: 55 min.

Yield: 24-30 Servings

35 55 90

Ingredients

7 pounds ground beef
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With Johnsonville Italian Sausage.
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6 medium onions, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (12 ounces each) tomato paste
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (4-1/2 ounces each) mushroom stems and pieces, drained
3 cans (2-1/4 ounces each) sliced ripe olives, drained
2-1/4 to 2-3/4 cups water
2 to 3 tablespoons chili powder
1 tablespoon seasoned salt
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon pepper
3 jars (13-1/2 ounces each) tamales, papers removed and halved
2 cups (8 ounces) shredded cheddar cheese

Directions

In several Dutch ovens, cook the beef, onions and celery until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in tomatoes and tomato paste. Add the corn, mushrooms and olives. Stir in water and seasonings. Bring to a boil; remove from the heat.
Spoon into three greased 13-in. x 9-in. baking dishes. Top with tamales. Cover and bake at 350° for 50-60 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 3 casseroles (8-10 servings each).

Nutritional Facts 1 serving (1 each) equals 250 calories, 13 g fat (6 g saturated fat), 62 mg cholesterol, 436 mg sodium, 10 g carbohydrate, 2 g fiber, 22 g protein.

Originally published as Tamale Casserole in Taste of Home August/September 2002, p41