Ripe Olive Tamale Pie Casserole Recipe

Name: Ripe Olive Tamale Pie Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. lean ground beef; 2 Tbsp. cooking oil; 1 c. chopped onion; 1 (No. 2 1/2) can tomatoes; 1 (No. 2) can whole kernel corn; 1 Tbsp. chili powder; 4 tsp. salt; 3/4 c. corn meal; 1 can ripe olives, cut up from small to large pieces; 1 c. grated American cheese

Servings: persons

1 lb. lean ground beef
2 Tbsp. cooking oil
1 c. chopped onion
1 (No. 2 1/2) can tomatoes
1 (No. 2) can whole kernel corn
1 Tbsp. chili powder
4 tsp. salt
3/4 c. corn meal
1 can ripe olives, cut up from small to large pieces
1 c. grated American cheese

1
Brown ground beef in 2 tablespoons oil.
2
When meat is almost cooked, stir in chopped onion and cook until onion is transparent. Add tomatoes, corn, chili powder and salt.
3
Heat to boiling. Slowly stir in corn meal.
4
Cook over low heat 10 to 15 minutes, stirring occasionally to prevent sticking.
5
Add the olives; stir into tamale mixture and turn into 2-quart casserole.
6
Sprinkle cheese on top.
7
Bake in moderate oven, 250u00b0, for 30 to 40 minutes. Serves six.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. lean ground beef, 2 Tbsp. cooking oil, 1 c. chopped onion, 1 (No. 2 1/2) can tomatoes, and more.

Yes, Ripe Olive Tamale Pie Casserole falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ripe Olive Tamale Pie Casserole

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