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Corn Tamale Casserole

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 ounces green chili peppers
whole
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3 cups corn
whole, frozen
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cup cornmeal
yellow
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2 tablespoons butter
melted
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2 teaspoons sugar
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½ teaspoon salt
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1 cup cheddar cheese
shredded
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1 pound tomatoes, stewed, canned
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½ teaspoon oregano
dried
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Ingredients

Amount Measure Ingredient Features
115.6 ml/g green chili peppers
whole
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7.1E+2 ml corn
whole, frozen
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79 ml cornmeal
yellow
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3E+1 ml butter
melted
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1E+1 ml sugar
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2.5 ml salt
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237 ml cheddar cheese
shredded
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453.6 g tomatoes, stewed, canned
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2.5 ml oregano
dried
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Directions

Heat oven to 375℉ (190℃).

Butter a 1 quart baking dish , set aside.

Rinse chilis and cut into thin strips.

Combine corn, cornmeal, butter, sugar and salt in a blender or food processor.

Process until corn is fine.

Put half of the mixture into the baking dish.

Top evenly with all the chili strips.

Cover with cheese.

Top with remaining corn mixture.

Cover with foil, bake 1 hour.

Heat stewed tomatoes and oregano in a small saucepan.

Serve as a sauce with the casserole.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 34145% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 850mg 35%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 21%
Sugars g
Protein 26g
Vitamin A 19% Vitamin C 38%
Calcium 26% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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