New Mexico Tamale Casserole
This sounds really good! If you live in a place where there is no New Mexico green or red chilies, use any large green and red chilies that have been roasted, peeled, and chopped.
Ingredients
- 1 cup yellow cornmeal, plus 2 tablespoons
- 1/2 cup black olives, pitted, chopped
- 1 cup New Mexico green chilies, roasted, peeled, chopped
- 1 cup New Mexico red chilies, roasted, peeled, chopped
- 1 3/4 cup Cheddar cheese, shredded
- 1 clove garlic, smashed and minced
- 500 grams ground beef
- 125 grams ground pork
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup onion, chopped
- 2 cups tomatoes, chopped
- 2 cups water
Instructions
- Fry ground beef and pork in a medium-sized skillet at medium heat until beef is browned. Add onion and garlic to meat mixture and cook until onion is tender. Drain.
- To the meat, add tomatoes, olives, green chile, salt, and pepper and simmer for approximately 20 minutes. Water may be added to the mixture if a thinner consistency is desired.
- While that is simmering, preheat your oven to 180 C and grease a 9x13 baking dish with butter.
- Add 1/4 cup of cheese and the 2 tablespoons of cornmeal to the meat mixture, cook for 2-3 minutes, remove from heat and set mixture aside.
- Place remaining 1 cup of cornmeal and 2 cups of water in a medium sized saucepan. Cook cornmeal, stirring occasionally, until cornmeal is thick.
- Spread half of cornmeal mixture in bottom of a greased 9x13 inch baking pan. Place meat mixture over top of cornmeal and spread remaining half of cornmeal over top of filling. Top with remaining cheese.
- Bake for 20 minutes, remove from oven and let rest for 2 minutes, serve.
Notes
For the beef, figure about 100 Baht/500 grams. For the cheese, go with 180 Baht for a block of 250 grams and shred that. For 10 servings, this is about 82 cents per serving.
Provided courtesy of good friend, Jerry Juliana.
United States.
United States.
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