TLC Cooking "Quick Tamale Casserole"

Quick Tamale Casserole

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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