California Tamale Casserole
Servings:
Serves 6-8
3/4
cup yellow cornmeal
1-1/2
cups milk
1
egg, beaten
1
lb. lean ground beef
1
package chili-seasoning mix
2
tsp. seasoned salt
1
can tomatoes (16 ounces)
1
can whole kernel corn (17 ounces), drained
1
can pitted black olives (7-1/2 ounces), drained
1
cup cheddar cheese, shredded
Preheat oven to 350ºF.
Mix cornmeal, milk and egg in 2-1/2 quart casserole dish.
Brown ground beef in heavy skillet until beef is no longer pink. Break up with spoon while cooking to 1/2-inch crumbles.
Add chili-seasoning mix, salt, tomatoes, corn and olives to ground beef. Mix well.
Stir beef mixture into cornmeal mixture.
Bake at 350ºF for 1-1/4 hours. Sprinkle cheese over top and return to oven until cheese melts, about 5 minutes
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Recipe from the
Texas Beef Council
♥ .
