Corn Tamale Casserole
This corn tamale casserole calls for some spicy chilies. It may be hot, but it's oh-so-good!
Serves: Serves: 8
- 8 cups water
- 3 cups cornmeal
- 16-ounce can tomato sauce
- 6 cups frozen whole kernel corn, thawed and drained
- 1 cup chopped onion
- 3/4 cup chopped green chilies
- 2 (4-ounce) cans chopped ripe olives, drained
- Pour water into Dutch oven and bring to a boil over high heat.
- Add cornmeal and cook, stirring occasionally, until mixture becomes consistency of mush.
- Spray large nonstick skillet with cooking spray; pour tomato sauce into skillet.
- Add corn, onion, chilies and olives; cook, stirring frequently, until onion is softened and transparent.
- Spray 9 X 13-inch baking dish with cooking spray.
- Layer half the cornmeal mixture on bottom of dish; top with vegetable mixture and then remaining cornmeal mix.
- Cover with freezer-safe wrap and freeze.
- To bake: Preheat oven to 350F. Bake casserole directly from freezer 2 hours, until cooked through. If baking without freezing, bake 45 to 60 minutes.
- Tomato sauce provides a mega-dose of lycopene, a potential cancer fighter.
Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.To order this book go to Amazon.