Best Hot Tamale Cast Iron Casserole Recipes

HOT TAMALE CASSEROLE

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.

HOT TAMALE CASSEROLE

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.

EASY TAMALE CASSEROLE

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.

HOT TAMALE CAST IRON CASSEROLE

Steps:

• Preheat oven to 400 degrees. Of course if you want recipe with "not so much heat" you can use enchilada sauce that's not hot.
• In a mixing bowl combine box of corn bread mix (I like to use canjun style, I can purchase this at Aldi's grocery store), milk, egg, cream corn, green chiles and mexican shredded cheese. Mix well. Grease a large cast iron skillet or casserole dish with 1 tbl of canola oil. Add cornbread mixture to cast iron skillet and bake in oven for 25 minutes at 400 degrees.
• While cornbread is baking, prepare chicken. In a medium sized saucepan or skillet add a little bit of water, 1/4 cup maybe and cook chicken breasts until no longer pink, and cooked well. You will be taking these cooked chicken breasts and shredding them in a separate bowl, once cooked, cooled and shredded add 1 packet of taco seasoning to bowl of shredded chicken and 1 10oz can of hot enchilada sauce, mix well and set aside.
• Once cornbread is finished baking, add 1/2 can of mexican style corn to the top of the cornbread mixture, just use a spoon and spread over top of corn bread, also add drained and rinsed black beans the same way you added the mexican corn. Spread over cornbread evenly. Once you have done this, take your shredded chicken and spread overtop of corn and black beans.
• Next, use crushed tortilla chips and cover on top of shredded chicken, once you have covered the shredded chicken, take the 2 cups of mozzarella and spread evenly over tortilla chips. Last step is to drizzle 1 more can of enchilada sauce over mozzarella cheese. You will bake this for an additional 15-17 minutes until cheese is melted and bubbly.
• While final steps are done and casserole is baking, chop up tomatoes, and onion, put in a mixing bowl and add lime juice, cilantro and salt and pepper to taste. This will marinate while casserole is baking.
• Once done baking, dish up casserole on plates and top with tomatoes and onion mixture, and a dollup of sour cream, serve and enjoy!

NOT-SO-CORNY TAMALE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a cast-iron skillet over medium-high heat; saute onion until lightly browned, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Mix pinto beans and black beans into beef mixture.
• Sprinkle Mexican cheese blend over beef-bean mixture; stir. Mix diced tomatoes with green chile peppers into beef-bean mixture.
• Mix corn bread mix, milk, and eggs together in a bowl until batter is smooth. Spread batter over top of beef-bean mixture.
• Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 15 to 20 minutes.

TAMALE CASSEROLE

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.