Albers Tamale Pie Casserole
This casserole was found on the net in response to a post. It was from Lois Morgan of Rocklin. I have not made it yet, but it sounds delicious.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup water
- 1 tablespoon chili powder
- 1 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 lb ground beef
- 1 clove garlic finely chopped
- 1 cup tomato sauce
- 1/3 cup shredded cheddar cheese
- 1 1/4 cups albers yellow cornmeal
- 1 1/2 cups carnation evaporated milk
- 1 cup cream-style corn
- 1/2 cup sliced black olives drained
- Carbohydrate 40.9869708570723 g
- Cholesterol 88.6607029 mg
- Fat 23.7162874176844 g
- Fiber 8.94022715802727 g
- Protein 31.4543291511487 g
- Saturated Fat 9.41089239787989 g
- Serving Size 1 1 -6 serving(s) (839g)
- Sodium 2552.53597213921 mg
- Sugar 32.046743699045 g
- Trans Fat 3.00305483790537 g
- Calories 479 calories
For crust, combine the cornmeal, salt, evaporated milk and water in a small saucepan. Cook over medium heat, stirring frequently for 5 to 7 minutes or until thickened. Remove 1/2 cup, cover with plastic wrap. Spread the remaining cornmeal mixture on bottom and sides of greased 8-inch square baking dish. Cool for 2 to 3 minutes if necessary. Bake in preheated 425-degree oven for 10 minutes. Remove from heat. For filling, brown beef, garlic, onion and bell pepper in large skillet; drain. Add corn, olives, tomato sauce, chili powder, salt and pepper. Mix well. Spoon into cornmeal crust. Drop rounded teaspoons of remaining cornmeal mixture on top of meat, sprinkle with cheese. Return to oven and bake for 15 minutes.
