Tamales are one of my favorite foods on earth, and I keep trying to find someone to teach me how to make them. I keep hearing it’s a lost art and extremely labor-intensive. I’m up for the challenge if anyone reading this wants to make tamales with me!
In the meantime, I’ve purchased them fresh or frozen and even made a variation of the dish, like in this casserole.
This recipe originally called for chicken. I’ve made it that way, but my kids like it better with ground Angus chuck, on sale this week at Brookshire’s. If you want to substitute chicken (Brookshire’s also has drums and thighs on sale that you can cook and shred), use three to four cups shredded chicken in place of the ground Angus chuck.
Chicken Tamale Casserole
2 1/4 cups pre-shredded 4-Cheese Mexican Blend Cheese, divided
1/3 cup milk
2 large eggs
3 tsp ground cumin
1 (14.75 oz) can creamed corn
1 (8.5 oz) box corn muffin mix
1 (4 oz) can chopped green chilies
1 (10 oz) can red enchilada sauce
1 lb ground Angus chuck, browned and drained of fat
1/4 cup green onion, thinly sliced
Preheat oven to 400° F. Spray a 13 x 9 baking dish with nonstick cooking spray.
Combine 1/4 cup cheese and next 6 ingredients (through chilies) in a large bowl, stirring just until moist. Pour mixture into prepared baking dish.
Bake at 400° F for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with ground beef; sprinkle with remaining 2 cups of cheese. Bake at 400° F for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top casserole with green onions and cut into serving pieces.
Nutritional Information: Calories Per Serving: 748, Calories from Fat: 381, Fat: 42 g, Trans Fat: 0 g (18 g Saturated Fat), Cholesterol: 192 mg, Sodium: 1342 mg, Potassium: 121 mg, Carbohydrates: 57 g, Fiber: 3 g, Sugar: 16 g, Protein: 34 g
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