Quick Tamale Casserole Recipe
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 (10 3/4 ounces) tomato soup
3/4 cup mild salsa
1 can (16 ounces) whole kernel corn, drained
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 (optional)
Directions
In medium skillet, brown ground beef with green onions.
Reserve 2 tablespoons chilies for Mexican Sour Cream Topping, if desired.
Stir in remaining chilies, tomato soup, salsa, corn, olives, Worcestershire sauce, chili powder and garlic powder until well blended; heat through.
Place in 2-quart casserole.
Top with cheese, then evenly spread muffin cubes over cheese.
Bake at 350°F for 5 to 10 minutes or until cheese is melted.
Serve with Mexican Sour Cream Topping, if desired.
Reserve 2 tablespoons chilies for Mexican Sour Cream Topping, if desired.
Stir in remaining chilies, tomato soup, salsa, corn, olives, Worcestershire sauce, chili powder and garlic powder until well blended; heat through.
Place in 2-quart casserole.
Top with cheese, then evenly spread muffin cubes over cheese.
Bake at 350°F for 5 to 10 minutes or until cheese is melted.
Serve with Mexican Sour Cream Topping, if desired.
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