The southwestern tamale casserole you NEED in your life!

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This was passed down to me from my uncles mother. The only changes I have made is to spice it up a bit. It can be served as a main or side dish with
any Southwestern style meal. If too spicy, use less peppers, remove all seeds and membranes, or use milder peppers like more Anaheims, jalapenos or serranos.

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Follow the step-by-step recipe to beefy, fluffy, spicy heaven!

The Gourmandize Team

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  • Average budget

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup whole wheat flour
  • 1/2 cup raw sugar
  • 1/2 cup shortening
  • 2 eggs
  • 2 cups half and half or milk
  • 1 1/2 teaspoons baking powder
  • Kosher or sea salt
  • Fresh ground black pepper
  • 2 pounds ground beef
  • 1 tablespoon walnut oil
  • 2 cups chopped yellow onions
  • 1 cup chopped Anaheim chile peppers
  • 1/4 cup chopped habanero peppers
  • 1/4 cup chopped garlic
  • 4 cups tomato sauce
  • 3 tablespoons chile powder
  • 1 tablespoon ground cumin
  • 1 cup thawed frozen corn
  • 2 teaspoons hot red pepper flakes

Preparation

Step 1

Combine cornmeal through black pepper, mix well, making a medium batter (if too runny, add more cornmeal; if too thick, add more half and half). Set aside. Preheat oven to 350 F.

Step 2

In a deep 12 inch cast iron skillet, heat oil on medium-high, add meat and brown. Add onions, peppers and garlic, cook 2 minutes, remove from heat and drain
off any excess fat from pan. Stir in remaining ingredients and mix well, top with cornmeal batter.

Step 3

Bake in oven til top turns golden brown and batter is done (check with toothpick, it should come out clean. If top browns too fast, cover with foil.

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Alternately, divide ingredients between a medium cast iron skillet (bake and eat now), and an 8 x 8 inch baking pan, bake, cool, wrap airtight and freeze for another time, up to 3 months. Thaw and reheat, covered in a 300 F oven.

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