Tamale Casserole
Yield
4 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
cornmeal
|
|
| 1 ½ | cups |
milk
or water |
|
| 1 | each |
eggs
|
|
| 1 | pound |
ground beef
chopped ham, chicken, or ground beef |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
onions
|
|
| 3 | each |
tomatoes
diced |
|
| ½ | teaspoon |
oregano
|
|
| 7 ½ | ounces |
green olives
sliced |
|
| 1 | cup |
cottage cheese
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
cornmeal
|
|
| 355 | ml |
milk
or water |
|
| 1 | each |
eggs
|
|
| 453.6 | g |
ground beef
chopped ham, chicken, or ground beef |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
onions
|
|
| 3 | each |
tomatoes
diced |
|
| 2.5 | ml |
oregano
|
|
| 216.8 | ml/g |
green olives
sliced |
|
| 237 | ml |
cottage cheese
optional |
*
|
Directions
Mix cornmeal, milk and egg in large bowl; set aside.
In skillet, brown meat in oil with onion, tomato and oregano.
Pour off fat and add olives and cottage cheese; simmer 5 minutes.
Stir into cornmeal mix; turn into casserole dish; bake at 350 degrees, 1 hour.
