Spicy Tamale Casserole Recipes

Steps:

• 1. Preheat oven to 350 degree F. In a large skillet over medium heat, add a couple tablespoons oil. Saute onions, garlic and peppers until tender.
• 2. Now, crumble the ground beef into the skillet and cook until no longer pink. Stirring occasionally. Drain any grease and return to pan.
• 3. Add the seasonings, tomatoes, broth, corn, olives and simmer for 10 minutes.
• 4. While meat mixture simmers, bring 2 cups water to a boil, add salt and slowly add the corn meal, whisking quickly as you add. Once thoroughly combined...stir this mixture into eat mixture.
• 5. Spray a 9 x 13 baking dish with non stick cooking spray. Spread mixture into dish and spread cheese evenly on top.
• 6. Bake for 30 - 35 minutes or until golden and bubbly around the edges. I leave it set up for 10 - 15 minutes before cutting. Can serve with condiments of your choosing. Sour cream, green onions is delicious with this yummy casserole.

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese.
• Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 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.