Southwest Tamale Casserole

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Southwest Tamale Casserole

The Essence of Southwest Flavor

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Ingredients:

3/4 cup yellow cornmeal
1-1/2 cups milk
1 egg, beaten
1 lb. lean ground beef
1 package chili-seasoning mix
2 tsp. seasoned salt
1 can tomatoes (16 ounces)
1 can whole kernel corn (17 ounces), drained
1 can pitted black olives (7-1/2 ounces), drained
1 cup cheddar cheese, shredded

Directions

Preheat oven to 350ºF. Mix cornmeal, milk and egg in 2-1/2 quart casserole dish. Brown ground beef in heavy skillet until beef is no longer pink. Break up with spoon while cooking to 1/2-inch crumbles. Add chili-seasoning mix, salt, tomatoes, corn and olives to ground beef. Mix well. Stir beef mixture into cornmeal mixture. Bake at 350ºF for 1-1/4 hours. Sprinkle cheese over top and return to oven until cheese melts, about 5 minutes. Heat oven to 350ºF. In large bowl, combine meatloaf ingredients, mixing lightly, but thoroughly. In medium bowl, combine filling ingredients; mix well. Set aside.

Place beef mixture on waxed paper and pat into 14x10-inch rectangle. Spread filling over beaf, leaving 3/4-inch border about edges. Starting at short end, roll up jelly-roll fashion. Press beef mixture over spinach filling at both ends to seal. Place seam side down on rack in open roasting pan.

Bake in oven 1 hour. Spread ketchup over loaf; return to oven and continue baking 15 minutes or until beef is no longer pink. Top loaf with 1/4 cup mozzarella cheese. Sprinkle with additional Italian seasoning, if desired. To serve, cut into 1-inch thick slices.

Servings: Serves 6-8