Crowd-Pleasing Tamale Casserole Recipe

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Crowd-Pleasing Tamale Casserole Recipe

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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
MAKES:
24-30 servings
TOTAL TIME:
Prep: 35 min. Bake: 55 min.
MAKES:
24-30 servings
TOTAL TIME:
Prep: 35 min. Bake: 55 min.

Ingredients

  • 7 pounds ground beef
  • 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).
Originally published as Tamale Casserole in Taste of Home August/September 2002, p41

Nutritional Facts

1 each: 250 calories, 13g fat (6g saturated fat), 62mg cholesterol, 436mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 22g protein.

  • 7 pounds ground beef
  • 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
  1. 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.
  2. 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).
Originally published as Tamale Casserole in Taste of Home August/September 2002, p41

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