Tamale Pie Casserole
Tamale Pie Casserole is a Mexican recipe that serves 5. One portion of this dish contains around 43g of protein, 26g of fat, and a total of 681 calories. For $3.03 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. It is brought to you by The Kitchen is My Playground. It works well as a rather expensive main course for Autumn. 17806 people have tried and liked this recipe. A mixture of fig spread, egg, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 97%, this dish is super. Similar recipes include Tamale Pie : Easy Tex-Mex Casserole, Tamale Casserole, and Chicken Tamale Casserole.
Servings: 5
Ingredients:
3 tsp. baking powder
1/4 c. sliced black olives
1/4 tsp. black pepper
1 (16 oz.) can stewed tomatoes, chopped
1 1/2 tsp. chili powder
1 c. frozen corn kernels, thawed
3/4 c. cornmeal
1 egg, lightly beaten
2 T. Country Crock spread or stick, melted
1 c. all-purpose flour
1 clove garlic, minced
1 small green bell pepper, chopped
1/2 tsp. ground cumin
1 lb. ground turkey (or ground beef)
1 c. milk
1/2 c. chopped onion
1/2 lb. mild pork sausage
1/2 tsp. salt
3/4 tsp. salt
1/2 c. shredded cheddar cheese
3 T. sugar
1 (6 oz.) can tomato paste
Equipment:
mixing bowl
frying pan
knife
baking pan
Cooking instruction summary:
In a mixing bowl, combine the flour, cornmeal, sugar, salt, and baking powder. In a separate small bowl, combine the lightly beaten egg and milk. Set aside, with the dry and wet ingredients still uncombined, while you prepare the casserole filling. In a skillet, brown the ground turkey and sausage with the chopped onion and garlic over medium heat; drain. Run a knife through the stewed tomatoes while they're still in the can to chop them. Add the stewed tomatoes, tomato paste, green pepper, corn, chili powder, cumin, black pepper, salt, and black olives to the skillet. Reduce heat to low and let simmer for about 8 to 10 minutes. Place filling in a 2-quart or 9x13" baking dish coated with non-stick cooking spray. Gradually add the milk/egg mixture to the dry ingredients, stirring until just combined. Add the melted Country Crock; stir until just combined. Spread the cornbread batter evenly over the top of the filling. Bake, uncovered, at 425 degrees for 20 minutes.Sprinkle the top with the shredded cheddar and continue baking for about 8 to 10 more minutes, until the cheese is melted and the cornbread is done.
Step by step:
1. In a mixing bowl, combine the flour, cornmeal, sugar, salt, and baking powder. In a separate small bowl, combine the lightly beaten egg and milk.
2. Set aside, with the dry and wet ingredients still uncombined, while you prepare the casserole filling.
3. In a skillet, brown the ground turkey and sausage with the chopped onion and garlic over medium heat; drain.
4. Run a knife through the stewed tomatoes while they're still in the can to chop them.
5. Add the stewed tomatoes, tomato paste, green pepper, corn, chili powder, cumin, black pepper, salt, and black olives to the skillet. Reduce heat to low and let simmer for about 8 to 10 minutes.
6. Place filling in a 2-quart or 9x13" baking dish coated with non-stick cooking spray.
7. Gradually add the milk/egg mixture to the dry ingredients, stirring until just combined.
8. Add the melted Country Crock; stir until just combined.
9. Spread the cornbread batter evenly over the top of the filling.
10. Bake, uncovered, at 425 degrees for 20 minutes.Sprinkle the top with the shredded cheddar and continue baking for about 8 to 10 more minutes, until the cheese is melted and the cornbread is done.
Nutrition Information:
covered percent of daily need
