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Tamale Casserole
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/4 cup yellow cornmeal
1/2 cups milk
medium onion, chopped
can enchilada or red chili sauce
egg, beaten
tablespoons oil
pound ground beef
/2 teaspoon oregano
(1 pound) can tomatoes
can pitted ripe olives
can whole kernel corn
cup shredded cheddar cheese
Mix cornmeal, milk, and egg in 2 1/2−quart casserole. Brown meat in oil in large skillet. Pour off excess
fat. Add onion, enchilada sauce, oregano, tomatoes, olives and corn. Simmer for about five minutes.
Stir mixture into cornmeal mixture in casserole. Bake at 350 degrees F for 1 hour. Sprinkle cheese on
top and bake just until cheese melts.
Tamale Casserole
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