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Quick Tamale Casserole
Quick Tamale Casserole
Yield: Makes 6 servings
Ingredients:
1-1/2pounds ground beef
3/4cup sliced green onions
1can (4 ounces) chopped green chiles, drained and divided
1can (16 ounces) whole kernel corn, drained
1can (10-3/4 ounces) condensed tomato soup, undiluted
3/4cup salsa
1can (2-1/4 ounces) chopped pitted ripe olives (optional)
1tablespoon Worcestershire sauce
1teaspoon chili powder
1/4teaspoon garlic powder
4slices (3/4 ounce each) American cheese, halved
4corn muffins, cut into 1/2-inch cubes
Mexican Sour Cream Topping (recipe follows, optional)
Preparation:
1.Preheat oven to 350°F. Cook ground beef and onions in medium skillet over medium-high heat until beef is brown. 2.Reserve 2 tablespoons chiles for Mexican Sour Cream Topping, if desired. Stir remaining chiles, corn, tomato soup, salsa, olives, Worcestershire sauce, chili and garlic powders into skillet until well blended. 3.Transfer to 2-quart casserole. Top with cheese; evenly spread muffin cubes over cheese. Bake 5 to 10 minutes or until cheese is melted. Meanwhile, prepare Mexican Sour Cream Topping, if desired. Serve casserole with topping, if desired.
Mexican Sour Cream Topping
Yield: Makes about 1 cupSlug: Burg-1
Ingredients:
1cup sour cream
2tablespoons chopped green chiles, reserved from above
2teaspoons chopped jalapeño peppers* (optional)
2teaspoons lime juice
Preparation:
1.Combine all ingredients in small bowl; mix until well blended.
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