Beef Tamale Bread Casserole

Tamales are a Christmas tradition in Mexicans and many Hispanic households. This beef tamale bread casserole recipe is representative of that delicious tradition.

2 pounds ground chuck

2 cans (14.5 ounces each) tomatoes, slightly drained

1 can (12 ounces) whole kernel corn

2 eggs, slightly beaten

1 cup chopped onion

1 minced clove garlic

2 tablespoons olive oil

1/2 cup chopped green pepper

2 teaspoons salt or to taste

2 tablespoons butter

1 1/2 tablespoon chili powder

1/4 teaspoon black pepper

1/2 cup cornmeal

1 cup water

1/2 cup sliced pitted ripe olives

1 1/4 cups milk

1/2 cup cornmeal

1 cup grated mild Cheddar cheese

Heat olive oil in skillet; brown ground chuck. Add onion, garlic, and green pepper to the skillet; cook, stirring, until onion is tender and golden. Stir in the 1/2 cup cornmeal mixed with the 1 cup water; cover and simmer for 10 minutes. Stir in tomatoes, corn, salt, chili powder, and pepper; simmer for 5 minutes longer. Add olives; spoon into a 3-quart casserole. In a saucepan, heat milk with 1 teaspoon salt and butter; slowly stir in the cornmeal; cook, stirring, until thickened. Remove from heat and stir in cheese and eggs. Pour over meat mixture.

Bake at pre-heated over at 375° for 30 to 40 minutes. Or, prepare casserole early in the day and refrigerate for several hours. Bake chilled casserole for about 1 hour, or until hot and bubbly.

About the Author:
Ray Torres is an IT consultant by day and a gourmet aficionado by nigth, and founder of Great Free Online Recipes.com and it's recipes and cooking blog. "A celebration of cooking and great food!"
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