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Hot Tamale Casserole

 Hot Tamale Casserole
If you enjoy tamales, you’re going to love this appetizing layered dish. It’s ooey-goey good with just the right amount of heat.
6 ServingsPrep: 35 min. Bake: 30 min.

Ingredients

  • 2 cups water
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup cornmeal
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (10 ounces) enchilada sauce
  • 1 can (4 ounces) chopped green chilies
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 teaspoons chili powder
  • 2 teaspoons minced fresh cilantro
  • 3/4 cup shredded cheddar cheese

Directions

  • In a small heavy saucepan, bring the water, salt and cayenne to a
  • boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook
  • and stir with a wooden spoon for 15-20 minutes or until polenta is
  • thickened and pulls away cleanly from the sides of the pan.
  • Meanwhile, in a large skillet, cook the beef, onion, green pepper and
  • garlic over medium heat until meat is no longer pink. Stir in the
  • beans, enchilada sauce, chilies, olives, chili powder and cilantro;
  • heat through.
  • Spread polenta into a greased 8-in. square baking dish. Top with meat

2 of 2

Hot Tamale Casserole (continued)

Directions (continued)

  • mixture. Cover and bake at 350° for 25 minutes. Sprinkle with
  • cheese. Bake, uncovered, for 2-5 minutes or until filling is bubbly
  • and cheese is melted. Yield: 6 servings.
Nutritional Facts: 1 serving equals 369 calories, 15 g fat (7 g saturated fat), 86 mg cholesterol, 837 mg sodium, 30 g carbohydrate, 7 g fiber, 32 g protein.