Tamale Casserole
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 282.5
- Total Fat: 13.1 g
- Cholesterol: 37.2 mg
- Sodium: 286.8 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 5.8 g
- Protein: 15.7 g
View full nutritional breakdown of Tamale Casserole calories by ingredient
Introduction
I planned on making enchiladas and black bean soup for Sunday dinner, but ran short on time, and decided to make a casserole, combining ingredients from both recipes. It was great. Everyone had seconds and someone even had thirds! Looks like a lot of ingredients, but comes together very quickly. I planned on making enchiladas and black bean soup for Sunday dinner, but ran short on time, and decided to make a casserole, combining ingredients from both recipes. It was great. Everyone had seconds and someone even had thirds! Looks like a lot of ingredients, but comes together very quickly.Number of Servings: 16
Ingredients
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16 corn tortillas
1 lb. hamburger
2 cans black beans, drained
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 celery stalk, diced
2 t. cumin
1/8 t. cayenne pepper
2 lb. enchilada sauce
8 oz. cheddar cheese, shredded
2 tomatoes, diced
1-2 heads romaine lettuce, chopped or shredded
1/2 bunch cilantro, chopped or shredded
8 oz. plain yogurt
black olives, sliced (optional)
green onions, sliced (optional)
Tips
Use the same skillet for each step. No need to wash the skillet between steps - it all ends up in the same place anyway!
Short on time? Use frozen diced onions and peppers.
I always use 2% plain greek yogurt in place of sour cream. No one even notices the difference.
Probably freezes well - don't know though because we ate it all!
I miscounted - the servings say 16 hearty servings, but it is 8 hearty servings or 16 small servings. Couldn't figure out how to change serving size, so the nutrition is based on 16 small servings. I may pack this away into little tins in the freezer next time, so we do actually have 16 servings!
Directions
1. Brown hamburger. Remove from skillet.
2. Sauté onions, peppers, celery & garlic in beef drippings. Remove from skillet.
3. Drain beans & add to skillet. Smash beans with back of spatula. Add some enchilada sauce (about 1/2 cup) and the spices. Stir well.
4. Grease 9x13 pan. Then out a light coating of enchilada sauce in the bottom of the pan.
5. Layer 8 tortillas, overlapping, in the bottom of the pan. Top with 1/2 of the meat, 1/2 of the bean mixture, 1/2 of the onion mixture and 1/2 of the remaining enchilada sauce.
6. Repeat the layers. Top with cheddar cheese. If desired, you can cut a couple of tortillas into small pieces and sprinkle on top of the cheese. Bake 20-30 minutes at 350 degrees.
7. Serve with toppings of your choice. I used lettuce, yogurt, tomatoes and cilantro. Other toppings that would be good: black olives, green onions, avocado.
Serving Size: 16 hearty servings
2. Sauté onions, peppers, celery & garlic in beef drippings. Remove from skillet.
3. Drain beans & add to skillet. Smash beans with back of spatula. Add some enchilada sauce (about 1/2 cup) and the spices. Stir well.
4. Grease 9x13 pan. Then out a light coating of enchilada sauce in the bottom of the pan.
5. Layer 8 tortillas, overlapping, in the bottom of the pan. Top with 1/2 of the meat, 1/2 of the bean mixture, 1/2 of the onion mixture and 1/2 of the remaining enchilada sauce.
6. Repeat the layers. Top with cheddar cheese. If desired, you can cut a couple of tortillas into small pieces and sprinkle on top of the cheese. Bake 20-30 minutes at 350 degrees.
7. Serve with toppings of your choice. I used lettuce, yogurt, tomatoes and cilantro. Other toppings that would be good: black olives, green onions, avocado.
Serving Size: 16 hearty servings