Tamale Casserole
From mbelisle 14 years agoIngredients
- 6 tablespoons olive oil shopping list
- 4 green peppers, seeded and chopped shopping list
- 1 extra large onion, chopped shopping list
- 3 jalapeno peppers, seeded, deveined and minced shopping list
- 4 tablespoons crushed garlic (or to taste) shopping list
- 2 lbs ground skinless turkey breast shopping list
- 1 large can (24 oz) crushed or diced tomatoes shopping list
- 2 cans tomato paste (4 oz each) shopping list
- 4 cups frozen corn kernels shopping list
- chilii powder to taste shopping list
- salt to taste shopping list
- 8 cups water, divided shopping list
- 2 2/3 cup yellow cornmeal shopping list
- 1 1/3 cup fat-free Monteray Jack cheese - shredded shopping list
How to make it
- Heat oil and saute peppers, onion and garlic until softened.
- Spliit into halves and set half aside.
- Add 1/2 of turkey and cook, breaking apart with a wooden spoon, until browned.
- Stir in 1/2 of each tomatoes and tomato paste, corn, salt and chili powder and mix until well blended.
- Transfer to a 9x13 casserole dish.
- Return remaining pepper mixture to pan, add remaining turkey and repeat above steps.
- Preheat oven to 350 F.
- In a bowl, whisk cornmeal with 4 cups of water.
- Bring remaining 4 cups of water and salt to taste to a boil.
- Pour the cornmeal water mixture into the boiling water in a thin steady stream, stirring constantly.
- Heat, stirring constantly, over low heat until thickened and bubbling, about 5 minutes.
- Spread cornmeal mixture over turkey mixture to cover.
- Bake at 350 for 25 minutes.
- Sprinkle cheese over top and return to the oven for 5 minutes to melt cheese.
- Let stand 10 minutes before serving.
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