Time 1h Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans. Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water. Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.
Time 55m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper. Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat. Stir pinto beans and crushed tomatoes into the beef mixture. Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture. Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes.
Time 1h5m Yield 6 servings. Number Of Ingredients 15 Steps:
In a small heavy saucepan, bring the water, salt and cayenne to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan., Meanwhile, in a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink. Stir in the beans, enchilada sauce, chilies, olives, chili powder and cilantro; heat through., Spread polenta into a greased 8-in. square baking dish. Top with meat mixture. Cover and bake at 350° for 25 minutes. Sprinkle with cheese. Bake, uncovered, for 2-5 minutes or until filling is bubbly and cheese is melted.
Time 5h45m Yield 4 to 5 dozen tamales Number Of Ingredients 20 Steps:
In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use. Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours. Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat. While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours. For the dough: Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use. To assemble the tamales: Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine. To cook the tamales: Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. Add the reserved broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil, approximately 12 minutes. Remove the lid, reduce the heat to low, to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours. Serve the tamales warm. For a ‘wet’ hot tamale, serve with additional simmering liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.;
Time 1h30m Yield 8 serving(s) Number Of Ingredients 24 Steps:
Heat oil in a large skillet. Add onion and green pepper; saute until tender. Add beef and cook until crumbly. Add tomatoes (if the tomatoes are very juicy take off some juice, keep it you can add it if needed), tomato paste, corn, olives, cumin, salt, all spice, chili powder, pepper sauce and cornmeal. Simmer stirring frequently for 30 minutes. Preheat oven to 450°F. Spoon mixture into a 2 1/2 qt casserole. MAKE TAMALE TOPPING—————-. In a large bowl mix, flour cornmeal, sugar and baking powder. Add melted butter, milk, and egg. Stir only until dry ingredients are just moistened. Quickly stir in the jalapeno pepper and cheese. BACK TO THE CASSEROLE———–. Spoon the topping in large spoonfuls around the edge of the casserole. Bake in 450°F uncovered for 25-30 minutes or until cornmeal topping is cooked through and lightly browned.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 15 Steps:
Bring water, salt, and cayenne to a boil. Reduce heat and slowly wisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until thickened and pulls away cleanly from the sides of the pan. Cook ground beef,onion, peppers and garlic over medium heat until no longer pink. Stir in the beans, enchilada sauce, chilies, olives, chili powder and cilantro. Heat through. Spread polenta mixutre into a greased 8in square pan. Top with meat mixutre and bake at 350 for 25 minutes, covered. Top with cheese, bake uncovered until cheese is melted.
More about “hot tamale casserole recipes”
Time 50m Yield 3-4 servings. Number Of Ingredients 6 Steps:
Cut tamales into 3/4-in. slices. Place in a greased shallow 1-qt. baking dish. Top with half of the chili and onion. Sprinkle with 1/3 cup corn chips and shredded cheese. Top with remaining chili and onion., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with the remaining corn chips. Arrange cheese slices over top. Bake 5-10 minutes longer or until chips are crisp and cheese is melted.
