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Tamale Casserole
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John in Lafayette IN.


  • 1 lb (.5 kg). ground beef or pork
  • 1 small onion chopped
  • 1 4 oz (112 grm). can green chiles
  • 1 can tomato soup
  • 3/4 cup (175 ml) salsa
  • 2 cups (475 ml) corn
  • 2 oz (56 grm). ripe olives, chopped
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tsp (5 ml) red chile powder
  • 1 garlic clove, minced
  • 2 tbsp (30 ml) catsup
  • 1 can pinto beans, drained and rinsed
  • 1 package cornmeal muffin mix
  • Brown meat in skillet with onion.
  • Drain fat from meat.
  • Stir in next 10 ingredients and simmer until bubbly.
  • Spray a 9" x 11" glass dish with cooking spray.
  • Spoon meat mixture in to glass dish.
  • Preheat oven to 350 degrees (175 C.).
  • Mix cornmeal muffin mix according to package directions.
  • Spoon cornmeal muffin mix over center of casserole.
  • Bake until cornbread is slightly browned on top.

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