Quick Tamale Casserole the Editors of Publications International, Ltd.
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|
|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)|
- 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.
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