This casserole was a favorite of my children when they were growing up so I made it often. It makes a lot so leaves leftovers for my husband to eat on the nights that I work. It is a perfect dish to take to a potluck or other get-together dinner. The use of the tamales makes it different than many ground beef casseroles. I use Nalley's Tamales, a brand available here in the northwest. The casserole is quick, easy, and can be made with pantry shelf ingredients. If you have already browned up ground beef in your freezer, this is a snap to make. You may, in fact, make this without the ground beef and use two cans of tamales. It works just fine. I have also omitted the noodles from time to time.
Tamale Casserole
Family Favorites from Country Kitchens
Farm Journal Books, 1973
1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped red or green pepper (omit if you don't like this)
1 (15 oz.) can tamales, cut into 1-inch chunks
1 (1 lb.) can red kidney beans, drained or 1 (1 1b.) can chili beans, undrained
1 (1 lb.) can cream-style corn
2 (8 oz.) or 1 (15 oz.) can tomato sauce
4 oz. wide noodles, cooked and drained
2 T. Worcestershire sauce
1 T. chili powder
1/2-1 t. cumin (not in original recipe, but I use it)
1/2 c. shredded Cheddar cheese
I am sharing this recipe at Potluck Sunday at Mommy's Kitchen.
Tomorrow: Ingredient Spotlight-half n' half/cream
Great recipe! Yummy!
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