Tamale Bake Seasoned With Spaghetti Sauce Recipe
Ingredients
| Yellow cornmeal | 1 Cup (16 tbs) | |
| Ground beef | 1 Pound | |
| Onion | 1 Medium, chopped (0.5 Cup) | |
| Chopped green pepper | 1⁄2 Cup (8 tbs) | |
| Spaghetti sauce mix | 2 Tablespoon | |
| Chili powder | 1 Tablespoon | |
| Canned tomatoes | 1 Pound | |
| Pitted ripe olives | 7 Ounce, halved | |
| Cheddar cheese | 1⁄4 Pound, grated (1 Cup) |
Nutrition Facts
Serving size
Calories 516 Calories from Fat 292
% Daily Value*
Total Fat 33 g51%
Saturated Fat 11.4 g57.2%
Trans Fat 0 g
Cholesterol 73.2 mg24.4%
Sodium 893.2 mg37.2%
Total Carbohydrates 36 g12.1%
Dietary Fiber 4.8 g19.3%
Sugars 3.2 g
Protein 21 g42.3%
Vitamin A 30% Vitamin C 33.6%
Calcium 17.8% Iron 17.4%
*Based on a 2000 Calorie diet
Directions
Pour about half into an 8-cup shallow baking dish; spread evenly.
Pour remaining into a greased pan, 9x5x3; chill.
Press ground beef into a large patty in large frying pan; brown 5 minutes on each side; break up into chunks; push to one side.
Add onion and green pepper; saute just until soft.
Stir in spaghetti-sauce mix, chili powder, and tomatoes.
Heat to boiling, stirring constantly; remove from heat.
Stir in olives and 3/4 cup grated cheese.
Pour over cornmeal mush in baking dish (This much can be done ahead; chill.Take from refrigerator 30 minutes before baking.)
Remove cornmeal mush from pan by turning upside down onto cutting board.
Divide in half lengthwise, then cut each half into thirds; cut each piece diagonally to make 12 wedges.
Arrange around edge of baking dish, sprinkle saved 1/4 cup cheese on top.
Bake in hot oven (400°) for 1 hour, or until bubbly-hot.
Chef
