Quick Tamale Casserole
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Quick Tamale Casserole
YIELD Makes 6 servings
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INGREDIENTS
| 1‑1/2 | pounds ground beef |
| 3/4 | cup sliced green onions |
| 1 | can (4 ounces) chopped green chiles, drained and divided |
| 1 | can (16 ounces) whole kernel corn, drained |
| 1 | can (10-3/4 ounces) condensed tomato soup, undiluted |
| 3/4 | cup salsa |
| 1 | can (2-1/4 ounces) chopped pitted ripe olives (optional) |
| 1 | tablespoon Worcestershire sauce |
| 1 | teaspoon chili powder |
| 1/4 | teaspoon garlic powder |
| 4 | slices (3/4 ounce each) American cheese, halved |
| 4 | corn muffins, cut into 1/2-inch cubes |
| Mexican Sour Cream Topping (recipe follows, optional) | |
PREPARATION:
- Preheat oven to 350°F. Cook ground beef and onions in medium skillet over medium-high heat until beef is brown.
- Reserve 2 tablespoons chiles for Mexican Sour Cream Topping, if desired. Stir remaining chiles, corn, tomato soup, salsa, olives, Worcestershire sauce, chili and garlic powders into skillet until well blended.
- Transfer to 2-quart casserole. Top with cheese; evenly spread muffin cubes over cheese. Bake 5 to 10 minutes or until cheese is melted. Meanwhile, prepare Mexican Sour Cream Topping, if desired. Serve casserole with topping, if desired.
This recipe appears in:
Mexican
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