Feliciano Tamale Casserole Recipes

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TAMALE CASSEROLE



Tamale Casserole image

Here's a great recipe that's quick to make, but not short on taste. Canned beef tamales with onions and Cheddar. Mmmm!

Provided by Stinger

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 6

2 (15 ounce) cans beef tamales
2 bunches green onions, chopped
8 ounces shredded Cheddar cheese
3 cups crushed tortilla chips
2 (16 ounce) cans chili without beans
1 tablespoon water

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.

Nutrition Facts : Calories 679.5 calories, Carbohydrate 47.8 g, Cholesterol 93.2 mg, Fat 42.2 g, Fiber 8.3 g, Protein 30.1 g, SaturatedFat 18.6 g, Sodium 1543.6 mg, Sugar 4.3 g

EASY TAMALE CASSEROLE



Easy Tamale Casserole image

My mom liked to make the Hamburger Helper® version of this recipe. When I moved to another state, I could not find it, so I came up with this. Memories of home. My hubby likes for me to spice this up sometimes, so I will use a 14-ounce can of tomatoes and green chiles in it or just use a Mexican-style cornbread mix sometimes.

Provided by Gwendelyn Robinson Grizzle

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 10

1 pound ground beef
½ teaspoon salt
½ teaspoon ground black pepper
1 small onion, chopped
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans crushed tomatoes
1 (15 ounce) can cream-style corn
1 (6 ounce) box cornbread mix
1 egg, lightly beaten
1 cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 515.2 calories, Carbohydrate 56.5 g, Cholesterol 98.6 mg, Fat 21 g, Fiber 9 g, Protein 27.9 g, SaturatedFat 8.9 g, Sodium 1402.5 mg, Sugar 6.8 g

QUICK TAMALE CASSEROLE



Quick Tamale Casserole image

The filling ingredients in this casserole will satisfy hearty appetites. You can garnish individual servings with sliced ripe olives and serve with tortilla chips.-Cecily Gates, Santa Ana, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 5

1 pound ground beef
1 can (15 ounces) chili with beans
1 jar (13-1/2 ounces) tamales
1 can (15-1/4 ounces) whole kernel corn, drained
4 slices process American cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Spoon into a greased 9-in. square baking dish; top with chili. , Remove papers from tamales; cut each into six slices. Arrange over chili. Sprinkle with corn and top with cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 592 calories, Fat 31g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 1556mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 7g fiber), Protein 38g protein.

CROWD-PLEASING TAMALE CASSEROLE



Crowd-Pleasing Tamale Casserole image

I served this casserole at a large Mexican-themed party I hosted. With its zippy tomato and ground beef sauce, it was a big hit.-Elaine Daniels, Santa Ana, California

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 3 casseroles (8-10 servings each).

Number Of Ingredients 16

7 pounds ground beef
6 medium onions, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (12 ounces each) tomato paste
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (4-1/2 ounces each) mushroom stems and pieces, drained
3 cans (2-1/4 ounces each) sliced ripe olives, drained
2-1/4 to 2-3/4 cups water
2 to 3 tablespoons chili powder
1 tablespoon seasoned salt
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon pepper
3 jars (13-1/2 ounces each) tamales, papers removed and halved
2 cups shredded cheddar cheese

Steps:

  • In several Dutch ovens, cook the beef, onions and celery until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in tomatoes and tomato paste. Add the corn, mushrooms and olives. Stir in water and seasonings. Bring to a boil; remove from the heat., Spoon into three greased 13x9-in. baking dishes. Top with tamales. Cover and bake at 350° for 50-60 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 250 calories, Fat 13g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 436mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.

EASY TAMALE CASSEROLE



Easy Tamale Casserole image

Treat your family to this cheesy casserole that features chicken and pork - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 12

Number Of Ingredients 5

6 to 8 green pork tamales (Oaxaca style), husks removed
2 cups cooked, shredded chicken (from 3 lb deli rotisserie chicken)
2 1/2 to 3 cups green salsa, from 2 (10 oz each) jars
2 cups shredded Mozzarella, Oaxaca or Manchego Cheese
1/2 cup sour cream

Steps:

  • Heat oven to 400° F. In a 13x9-inch glass baking dish (3-quart), place the tamales (husked) so the bottom is completely covered (you may have to cut some in half).
  • In medium bowl, mix chicken and salsa; spoon over tamales. Sprinkle with cheese. Cover dish tightly with foil sprayed with cooking spray to avoid sticking.
  • Bake 25 to 35 minutes or until bubbly and cheese is partially melted. Remove from oven; uncover. Drop sour cream by tablespoonfuls over casserole. Garnish with fresh cilantro and avocado slices or finely chopped red onion.

Nutrition Facts : Calories 530, Carbohydrate 30 g, Cholesterol 85 mg, Fat 4 1/2, Fiber 4 g, Protein 25 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 2 g, TransFat 0 g

TAMALE CASSEROLE



Tamale Casserole image

I grew up eating this. Very quick and easy and a nice casserole that, if you're like me, you don't really like the cream soup casseroles, this is a great alternative. This version comes from Texascooking.com.

Provided by Jessica K

Categories     One Dish Meal

Time 40m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 13

1 large onion, chopped
1 green pepper, chopped
1 -2 garlic clove, crushed
1 tablespoon olive oil
1 lb lean ground beef
14 1/2 ounces whole canned tomatoes, drained (OR 3 medium tomatoes, chopped)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 cup cornmeal
4 cups water
1 teaspoon salt
1 teaspoon chili powder

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.

MEXICAN CHICKEN TAMALE CASSEROLE



Mexican Chicken Tamale Casserole image

I had misplaced this recipe for years -- and was so thrlled to find it tucked away in one of my old, old cookbooks. This was a favorite of my kids when they were growing up. I've always made it with chicken, but a friend of mine used to substitute beef (I'm not sure what cut of meat she used).

Provided by Bobbie

Categories     One Dish Meal

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 9

5 lbs chicken breasts
1 (1 ounce) package dry onion soup mix
1 cup white wine
2 (10 ounce) cans del monte enchilada sauce (mild)
2 (10 1/2 ounce) cans aunt penney's white sauce
2 (15 ounce) cans tamales, cut into 10-inch pieces and any juice from can (I use Hormel)
1/4 cup ripe olives, sliced (optional)
2 cups shredded cheddar cheese (or Monterey jack, or a combination of the two)
broth from chicken breast

Steps:

  • Place chicken breasts in casserole dish and sprinkle with onion soup mix. Pour white wine over. Cover with lid or foil. Bake at 350 for about an hour or until chicken is tender. Cool. Remove chicken in bite size pieces from bone -- discard skin. Be sure an retain the broth.
  • Tamales might be wrapped in paper -- remove paper and strip as much juice off as possible from the wrapper, save. Cut into 1" pieces and place tamales and chicken in a bowl.
  • In another bowl, mix enchilada sauce, white sauce, juice from tamales and broth from chicken. Mix well. Pour over chicken and tamales and gently mix. Transfer to large casserole dish.
  • Sprinkle with olives (if using) and top with shredded cheese. Cover dish with lid or tightly with foil. Bake at 350 for 45 to 55 minutes or until hot and bubbly.

Nutrition Facts : Calories 1249.1, Fat 66.7, SaturatedFat 24.2, Cholesterol 312.7, Sodium 2629.6, Carbohydrate 47.2, Fiber 6.5, Sugar 12.8, Protein 102.9

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Top Asked Questions

How to cook chicken Tamale casserole in oven?
Chicken Tamale Casserole. Ingredients. Instructions. Preheat oven to 400 ° F and spray a 9x13 baking dish with cooking spray. In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese. Bake for 20-25 minutes or until edges are golden brown and the middle is set.
How to cook Tamale casserole scramble?
Tamale Casserole Scramble – In a large skillet over medium heat, heat a cup of chopped casserole and scramble it with 5 eggs. Serve it up with sour cream and cholula sauce! Tamale Topper – Reheat the casserole in a skillet over medium heat, chopping it apart with a spatula. Then serve over cooked noodles or rice!
Is Tamale casserole Mexican food?
Although the flavors are inspired by Mexican food, tamale casserole is better categorized as Southwestern cuisine. Variations of tamale casserole uses chicken, chorizo, ground pork, or vegetarian with beans. The mexican flavors come from salsa, chili powder, and enchilada sauce mixed in with the protein.
How do you make tamales with meat?
1 dozen beef, chicken, or pork Tamales, husks removed. In a large skillet over medium heat add oil, flour, and chili powder. Mix until well blended. Stir over heat until thick. Add 4 cups beef broth, continue stirring until incorporated. Add spices and 6 oz. can of tomato paste. Whisk together until smooth and sauce thickens.

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