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Raisin Mexican Tamale Casserole Recipe
|Lean ground beef||1 Pound|
|Vegetable oil||1 Tablespoon|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), pressed|
|Canned tomatoes||20 Ounce (1 Can Of No.2 Size)|
|Canned cream style corn||20 Ounce (1 Can Of No.2 Size)|
|Dark seedless raisins||1⁄2 Cup (8 tbs)|
|Chili powder||2 Teaspoon|
|Cornmeal||1⁄3 Cup (5.33 tbs)|
|Pitted ripe olives||1 Cup (16 tbs)|
|Tamale topping||3⁄4 Cup (12 tbs)|
|Grated sharp cheddar cheese||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2533 Calories from Fat 842
% Daily Value*
Total Fat 98 g151.3%
Saturated Fat 20.4 g102.2%
Trans Fat 0 g
Cholesterol 273.2 mg
Sodium 6542.4 mg272.6%
Total Carbohydrates 318 g106%
Dietary Fiber 34.7 g138.9%
Sugars 82.8 g
Protein 129 g258.8%
Vitamin A 153.4% Vitamin C 177.7%
Calcium 45.4% Iron 136.2%
*Based on a 2000 Calorie diet
Cook until onion is transparent.
Add the tomatoes, corn, raisins and seasonings and simmer for 15 minutes.
Stir in the cornmeal slowly and cook, stirring until thickened.
Add the olives, then turn into a 2-quart baking dish.
Cover with Tamale Topping and sprinkle with cheese.
Bake at 400 degrees for about 15 minutes.