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Tamale Casserole
Delicious meal of cornbread and chili, all in one dish
Course
Main Course
Cuisine
Tex-Mex
Keyword
Beef
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Servings
9
people
Calories
292
kcal
Ingredients
400
g
DIY cornbread mix
(2 cups)
2
half-litres
home-canned chili
(2 pints)
125
g
low-fat cheddar
grated (1 cup / 4 oz by weight)
1
jar
home-canned peppers
(Amount to taste. Spicy, such as jalapeno. Optional)
350
ml
water
(1 ½ cups / 12 fluid oz)
Metric
-
US Customary
Instructions
Wash hands.
Start oven heating to 175 C (350 F).
Spray 23 cm (9 inch) square pan. Set aside.
Put cornbread mix in bowl, make well in middle. Add 350 ml (1 ½ cups / 12 oz) of water, and 2 tbsp oil. Stir just to blend thoroughly.
Spread half of the mixture on bottom of pan to cover bottom.
Bake 10 minutes in heated oven.
Remove from oven.
Top with the 2 jars of home-canned chili, then the grated cheese.
Sprinkle on the peppers if using.
Top the whole with dollops of the remaining cornbread mixture.
Return to oven.
Bake for about 30 minutes or until top is set and golden brown.
Nutrition
Calories:
292
kcal
|
Carbohydrates:
34
g
|
Protein:
20
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
37
mg
|
Sodium:
171
mg
|
Potassium:
804
mg
|
Fiber:
6
g
|
Sugar:
5
g