Hottamalecasserole Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper.
• Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat.
• Stir pinto beans and crushed tomatoes into the beef mixture.
• Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture.
• Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
• Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Steps:

• In a small heavy saucepan, bring the water, salt and cayenne to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan., Meanwhile, in a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink. Stir in the beans, enchilada sauce, chilies, olives, chili powder and cilantro; heat through., Spread polenta into a greased 8-in. square baking dish. Top with meat mixture. Cover and bake at 350° for 25 minutes. Sprinkle with cheese. Bake, uncovered, for 2-5 minutes or until filling is bubbly and cheese is melted.

Steps:

• In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use.
• Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours. Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks.
• Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat.
• While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.
• For the dough:
• Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
• To assemble the tamales:
• Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
• To cook the tamales:
• Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. Add the reserved broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil, approximately 12 minutes. Remove the lid, reduce the heat to low, to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.
• Serve the tamales warm. For a 'wet' hot tamale, serve with additional simmering liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.;

Steps:

• Preheat oven to 350°F.
• Shuck husks off tamales and place, single layer, in a 9x13 baking dish.
• Mix all other ingredients (except for shredded cheddar cheese for top) until well blended. It will have a very soupy consistency.
• Pour over tamales and bake for 30 minutes or until bubbling hot.
• Sprinkle w/ cheddar cheese and bake a few more minutes until melted.
• Serve hot!

Steps:

• Preheat oven to 350ºF.
• Sauté the onion, green pepper and garlic in the oil until just tender. Crumble the ground beef into the skillet and brown. Add the tomatoes, salt, pepper and chili powder. Cook over med-low heat for about 20 minutes.
• While the meat mixture is simmering, bring 3 cups of the water to a boil. Slowly pour the corn meal into the remaining 1 cup of cold water, stirring until smooth. Add the salt and chili powder to the boiling water, and then, stirring constantly, add the cold corn meal mixture to the boiling water. Cook and stir for 5 minutes. Remove from heat and cover.
• Spray a casserole or baking dish with vegetable cooking spray. Using half of the cornmeal mixture, fill the bottom and sides of the dish. Fill with the meat mixture. You can sprinkle some black olives over the meat, if preferred. Using the remaining half of the cornmeal mixture, cover the top of the pie.
• Bake at 350°F for 20 minutes or until nicely browned. Or until knife inserted in top crust portion comes out clean.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
• Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.
• Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
• Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
• Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
• Bake in the preheated oven for 50-60 minutes, until golden brown.

Steps:

• Heat oil in a large skillet.
• Add onion and green pepper; saute until tender.
• Add beef and cook until crumbly.
• Add tomatoes (if the tomatoes are very juicy take off some juice, keep it you can add it if needed), tomato paste, corn, olives, cumin, salt, all spice, chili powder, pepper sauce and cornmeal.
• Simmer stirring frequently for 30 minutes.
• Preheat oven to 450°F.
• Spoon mixture into a 2 1/2 qt casserole.
• MAKE TAMALE TOPPING----------------.
• In a large bowl mix, flour cornmeal, sugar and baking powder.
• Add melted butter, milk, and egg.
• Stir only until dry ingredients are just moistened.
• Quickly stir in the jalapeno pepper and cheese.
• BACK TO THE CASSEROLE-----------.
• Spoon the topping in large spoonfuls around the edge of the casserole.
• Bake in 450°F uncovered for 25-30 minutes or until cornmeal topping is cooked through and lightly browned.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the butter and flour in the bowl of a stand mixer. Set the mixer to medium speed and mix just until combined. Add the rest of the dry ingredients; almond flour, cocoa powder, salt, sugar, ancho chili powder.
• Add the egg and mix just until combined, about 30 seconds.
• Remove the dough from the bowl and pat into a disk. Use a rolling pin to roll the dough about 1/4-inch thick. Use a knife to cut a square about the size of the mold. Press the dough into the mold. Be sure to press firmly so the impressions of the mold are transferred onto the dough. Remove the dough and place on a parchment paper lined sheet pan.
• If you do not want to make a mold, you can also use cookie cutters. To do so, roll the dough to the desired size on a lightly floured work surface. Press the cookie cutters into the dough. Lift the cutter and place the cookies on a parchment paper lined baking sheet. Bake 20 minutes.

Steps:

• Preheat oven to 350.
• Brown ground turkey (or beef) in a skillet over medium heat; drain and add taco seasoning. Set aside.
• Prepare corn muffin mixes with eggs and milk; mix well.
• Pour half of the batter into a greased 13x9" baking dish.
• Top with ground turkey and layer with 1 c cheese.
• Pour remaining batter over cheese and spread evenly.
• Bake for 30 minutes.
• Remove from oven and spread with salsa.
• Sprinkle with remaining cheese and return to the oven for an additional 10 minutes.
• Cool for 15 minutes before serving.

Steps:

• Heat oven to 350ºF.
• Brown meat in large skillet; drain. Return meat to skillet. Stir in salsa, beans and seasonings; simmer on low heat 5 min., stirring occasionally.
• Spread onto bottom of 8-inch square baking dish sprayed with cooking spray.
• Bring water to boil in medium saucepan. Stir in cereal; cook 1 to 3 min. or until thickened, stirring occasionally. Remove from heat.
• Add cheese, chiles and egg whites to cereal mixture; mix well. Spread over meat mixture.
• Bake 20 to 25 min. or until golden brown.

Steps:

• In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 4 quart casserole dish.
• In a large bowl, mix the tamales, chicken, corn, tomatoes, raisins, and olives. Season with chili powder and salt. Transfer to the prepared casserole dish. Dot with butter. In a separate bowl, mix the chicken broth and Worcestershire sauce. Pour over the casserole.
• Bake 45 minutes in the preheated oven. Top with Cheddar cheese, and continue baking 15 minutes, or until cheese is melted and lightly browned.

Steps:

• Cut tamales into 3/4-in. slices. Place in a greased shallow 1-qt. baking dish. Top with half of the chili and onion. Sprinkle with 1/3 cup corn chips and shredded cheese. Top with remaining chili and onion., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with the remaining corn chips. Arrange cheese slices over top. Bake 5-10 minutes longer or until chips are crisp and cheese is melted.