Quick Tamale Casserole

Quick Tamale Casserole

Quick Tamale Casserole


Makes 6 servings


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)


  1. Preheat oven to 350°F. Cook ground beef and onions in medium skillet over medium-high heat until beef is brown.
  2. 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.
  3. 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.

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