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Tamale Casserole
Savor the taste of tamales without the hassle of making tamales!
Course
Main Course
Cuisine
Mexican
Keyword
tamale casserole
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
Calories
921
kcal
Author
Emily Grace
Ingredients
2/3
cup
all-purpose flour
1/2
cup
yellow corn meal
3
tbsps
granulated sugar
1
tbsp
baking powder
1/4
tsp
salt
2
tbsps
vegetable oil
1
can
diced green chiles
1/3
cup
milk
1
egg
2-3
cups
leftover brisket
10
oz
can enchilada sauce
1
cup
shredded white cheese
Chopped cilantro
, to garnish
Instructions
Preheat oven to 400 degrees F.
Whisk together the cornmeal, flour, salt, baking powder, and sugar.
Stir in the oil with a fork until the mixture makes soft crumbs.
Whisk in the milk, egg, and green chiles until just combined.
Bake in a 9-inch square pan for 25 minutes or until set.
Reduce oven temperature to 350 degrees F.
Poke holes in the crust with a fork and pour the enchilada sauce over the soft crust.
Arrange the brisket on top of the crust.
Sprinkle generously with cheese.
Cover with foil, return to oven, and bake for 20 minutes.
When everything is heated through, remove foil and let bake for another 5-10 minutes or until cheese is bubbly.
Top with chopped cilantro, allow to cool for 5 minutes, and cut into slices or scoop into bowls.
Nutrition
Calories:
921
kcal
|
Carbohydrates:
26
g
|
Protein:
101
g
|
Fat:
43
g
|
Saturated Fat:
18
g
|
Cholesterol:
317
mg
|
Sodium:
845
mg
|
Potassium:
1822
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
485
IU
|
Vitamin C:
5.4
mg
|
Calcium:
222
mg
|
Iron:
10.5
mg