Wednesday June 19th 2019

Southwest Tamale Bake

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Rating: 4.5/5 (2 votes cast)

Recipe: Southwest Tamale Bake

Summary: Cornmeal goes Southwestern-style with a chili-tomato sauce and chunks of ripe olives and a Cheddar cheese topping.


  • 3 1/2, cups water
  • 1 tablespoon chili powder
  • 1 cup yellow cornmeal
  • 1 1/2 teaspoons salt
  • 1 1/2 ounces spaghetti sauce mix
  • 1 pound ground beef
  • 1 large onion, chopped (1 cup)
  • 1 can (1 pound) tomatoes
  • 1 large green pepper, halved, seeded, and chopped
  • 1 cup halved ripe olives
  • 1 cup shredded Cheddar cheese (4 ounces)


  1. Bring water to boiling in a large heavy saucepan; stir in cornmeal and salt, very slowly; lower heat.
  2. Continue stirring constantly until cornmeal thickens and starts to leave the side of the pan; pour into 13 x 9 x 2-inch casserole; chill until cornmeal is firm.
  3. While cornmeal chills, brown beef in a large skillet; break into chunks; remove with slotted spoon; reserve.
  4. Saute onion and green pepper in pan drippings until soft; stir in chili powder and cook 2 minutes longer.
  5. Stir in spaghetti sauce mix, tomatoes and ripe olives; return meat to skillet; lower heat; simmer 15 minutes.
  6. Invert cold cornmeal onto a cutting board; cut lengthwise into thirds, then into triangles.
  7. Spoon part of the sauce into the bottom of the casserole; overlap cornmeal triangles in casserole; top with remaining meat-tomato sauce.
  8. Bake at 400° for 40 minutes.
  9. Sprinkle cheese over; bake 5 minutes longer or until cheese melts.

Preparation time: 20 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican


Southwest Tamale Bake, 4.5 out of 5 based on 2 ratings
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