Category Archives: Casseroles

Tamale Pie

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I don’t know where Tamale Pie comes from, maybe the name represents something that tastes similar to tamales but that’s it. It is a casserole of ground beef, corn, beans, cheese, green peppers and cheese topped with a cornbread batter and baked. Make it and you’re house will smell good.

If you want to cut the fat you can use ground turkey instead of beef. That way you can also skip the step of draining the fat from the meat after it browns.

Be sure to bake until the cornbread is cooked all the way through. Mine took around 50 minutes at 375 degrees, yours could take longer or shorter. Stick a toothpick into the middle to see if it comes out clean, like you do with cake or cupcakes.

Also, excuse the messy presentation in the photo, the hungrier I get the sloppier it looks. Presentation-shmesentation.

Tamale Pie (serves 4-6)

Ingredients:

  • 1 lb. lean ground beef
  • 1 15oz. can of beans, drained (I used kidney beans)
  • 1 1/2 cups frozen corn
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 1 Tbsp. butter
  • 3 Tbsp. tomato paste
  • 1/2 cup tomato sauce
  • 2 Tbsp. ground cumin
  • 2 Tbsp. chili powder
  • 2 tsp. salt
  • 1 cup shredded cheese (I used cheddar)
  • 1 box cornbread mix, prepared using instructions on box (usually need eggs, milk, butter etc.)
  • 9 x 13 casserole dish, greased

Directions:

  1. Preheat oven to 375 degrees.
  2. In a large skillet using medium high heat, melt 1 Tbsp. butter. Add green pepper and onions, sauté for 5 minutes, set aside in bowl. Using same skillet, brown ground beef and drain fat. Add peppers and onions back into pan. Add corn, beans, tomato paste, tomato sauce, cumin, chili powder and salt. Mix well and let simmer for 5 minutes. Turn heat off and gently fold in cheese.
  3. Make cornbread batter according to instructions on package. Spread meat mixture in greased casserole dish, smoothing the top until level. Pour cornbread on top, smoothing until level. Bake until cornbread is completely done, around 50 minutes. Use toothpick to test for doneness. Let rest for 10 minutes before cutting and serving.

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  1. Preheat oven to 375 degrees.
  2. In a large skillet using medium high heat, melt 1 Tbsp. butter.

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Add green pepper and onions, sauté for 5 minutes, set aside in bowl.

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Using same skillet, brown ground beef and drain fat. Add peppers and onions back into pan.

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Add corn, beans, tomato paste, tomato sauce, cumin, chili powder and salt. Mix well and let simmer for 5 minutes.

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Turn heat off and gently fold in cheese.

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Make cornbread batter according to instructions on package.

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Spread meat mixture in greased casserole dish, smoothing the top until level.

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Pour cornbread on top,

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smoothing until level.

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Bake until cornbread is completely done, around 50 minutes. Use toothpick to test for doneness. Let rest for 10 minutes before cutting and serving.

Breakfast Casserole

 

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It’s been nearly a month since my last post. You can imagine how busy we’ve been lately, with multiple nighttime feedings, multiple daytime feedings, feeding the baby, diapering the baby, feeding the baby, bathing the baby, moving into our new apartment, and feeding the baby. But that’s a another post for another time.

This morning I decided to make a breakfast casserole. I never made one before, so I looked around the internet for recipes I could adapt.  Here it is.

Breakfast Casserole (serves 4-6)

Ingredients:

  • 1/2 lb. breakfast sausage (I used Bob Evans’)
  • 3 cups zucchini, cubed
  • 1 small onion, chopped
  • 1/4 cup butter
  • 6 eggs
  • 1 cup milk
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 1/2 tsp. salt
  • 1/4 tsp. rosemary
  • 1/4 tsp. thyme
  • 1/4 tsp. black pepper

Directions:

1) Preheat oven to 350 F.

2) In a large skillet brown the sausage, and crumble into small bits. Place in bowl and set aside to cool. Using the same skillet, melt the butter and sauté zucchini and onion until tender-crisp and onions are translucent. Add to bowl of sausage.

3) In another bowl, combine eggs, milk, cheeses, salt, pepper, rosemary and thyme. Add the meat and veggie mixture until thoroughly combined. Pour everything into a casserole dish (approx. 2 Quart dish, 2 inches deep).

4) Bake for 30-35 minutes or until center is firm (test for doneness with toothpick). Let cool for 5 minutes before cutting and serving.

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Preheat oven to 350 F.

In a large skillet brown the sausage, and crumble into small bits. Place in bowl and set aside to cool. Using the same skillet, melt the butter and sauté zucchini and onion until tender-crisp and onions are translucent. Add to bowl of sausage.

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In another bowl, combine eggs, milk, cheeses, salt, pepper, rosemary and thyme. Add the meat and veggie mixture until thoroughly combined. Pour everything into a casserole dish (approx. 2 Quart dish, 2 inches deep).

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Bake for 30-35 minutes or until center is firm (test for doneness with toothpick). Let cool for 5 minutes before cutting and serving.

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Here is a glimpse of my new kitchen. It sure beats the mildewy 30 year old cabinets and sulfur stench coming from the drains of my last kitchen.

If I made any mistakes with the ingredient list or directions, I had 3 hours of sleep every night for the past couple months, and I’m surprised I even cooked breakfast this morning. So bear with me until I get used to this whole blogging thing again :)

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