The flavors of tamales without all the work – a perfect weeknight meal!
Happy Secret Recipe reveal day!
This month I was assigned the blog Tea and Scones. Not only will you find lots of delicious scone recipes there but there are lots of other baked good recipes along with other adventures with different cooking/baking groups and review of recipes from a variety of cookbooks. You can tell a lot of love and time goes into and out of that kitchen in Lousiana! I ultimately decided on this tamale casserole recipe because 1) it fit in really well with the way I already cook so I already had almost everything on hand and 2) it wasn’t a loved recipe on the blog so changes were welcome.
As you are aware, I rarely make recipes exactly as they are printed. 🙂
I definitely added more seasoning as was suggested and it turned out perfectly! I made the topping as directed but it turned out really, really thin for me so I had to up the cornmeal. It was a little dry in the end but when it was mixed in with the filling beneath, it offered a good texture so I don’t think I’d change it.
What I really loved was how quickly it all came together and the fact that it can be cooked in one pan as long as the pan is oven proof and safe for the stove top so there was less to clean up.
I definitely plan to go back to Tea and Scones and try other recipes, especially now that the weather is cooling off some and I’m getting in the mood to bake. 🙂
- 1½ c corn meal
- 1 tsp kosher salt
- ½ tsp chili powder
- ½ tsp cumin
- 1½ c hot water (I used hot water from my tap because it comes out really, really hot but you may want to use boiling water)
- ½ tsp baking powder
- 2 Tbsp olive oil
- 8 oz lean ground beef
- Salt and pepper, to taste
- 1 Tbsp jarred minced garlic
- 1 Tbsp chili powder
- 15 oz can black beans, rinsed and drained
- 15 oz can no-salt-added diced tomatoes in juice, drained
- 10 oz can tomatoes & green chiles, drained
- 12 oz pkg frozen corn kernels (thawed, optional)
- ¼ c finely grated cheddar
- In a medium bowl, add the corn meal, salt, chili powder and cumin. Stir in the hot water until smooth. Cover with a towel and set aside.
- Preheat the oven to 400º.
- In an oven proof skillet, heat the olive oil over med-high heat. Add the ground beef, salt and pepper. Cook, stirring often to break the meat into little crumbles until starting to brown and mostly cooked through. If needed, drain off any fat in the pan. Add the garlic, chili powder, beans, tomatoes, tomatoes with chiles, and corn to the pan, Stir to mix well.
- Remove the pan from the heat.
- Add the baking powder to the corn meal mixture and stir well. Spread even over the top of the meat mixture.
- Bake 25-30 minutes or until the corn meal mixture if dry and cooked through and golden brown around the edges.
- Remove from the oven and sprinkle with the cheese. Let sit 5-10 minutes or until the cheese is melted.