Tamale Casserole Recipe
Ingredients
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (10 gm), crushed | |
| Ground chuck | 1 1⁄2 Pound | |
| Chili powder | 5 Teaspoon | |
| Salt | 2 Teaspoon | |
| Canned tomato sauce | 1 | |
| Canned mexican style corn | 1 Can (10 oz), undrained | |
| Canned red kidney beans | 1 Can (10 oz), undrained | |
| Pitted ripe olives | 1⁄2 Cup (8 tbs), quartered | |
| Tortilla chips | 1⁄2 | |
| Cheddar cheese | 1 Cup (16 tbs), grated |
Nutrition Facts
Serving size
Calories 531 Calories from Fat 306
% Daily Value*
Total Fat 34 g52.8%
Saturated Fat 14.4 g71.9%
Trans Fat 0 g
Cholesterol 105.4 mg35.1%
Sodium 1314 mg54.8%
Total Carbohydrates 26 g8.7%
Dietary Fiber 5.2 g20.8%
Sugars 5.6 g
Protein 30 g59.7%
Vitamin A 29.7% Vitamin C 9.6%
Calcium 21.1% Iron 13.9%
*Based on a 2000 Calorie diet
Directions
1) In a dutch oven, pour in some oil
2) Tip in the onion and garlic and sauté till golden
3) Tip in the ground chuck and break it up with a fork
4) Over a medium flame, cook the meat till evenly browned for about 10 minutes
5) Drain off the excess fat
6) Add in the chili powder, salt, tomato paste, corn and the kidney beans
7) Bring the mixture to a boiling, reduce the flame and allow to simmer
8) In a shallow casserole, turn the meat mixture into it
9) Sprinkle the top of the meat mixture with olives
10) Arrange the tortilla chips around and sprinkle in cheese over the top
11) Bake in a preheated oven for 10 minutes at 375 F till the cheese is melted
SERVING
12) Serve warm
Chef
