Name: Cacerola De Tamales Tamale Casserole
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups corn flour (masa harina); 1 can of corn kernels, drained; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon chili powder; 1 teaspoon cumin; 1 pound ground beef or shredded chicken; 1 onion, finely chopped; 2 cloves garlic, minced; 1 can diced tomatoes, drained; 1 can black beans, drained and rinsed; 1 cup shredded cheddar cheese; 1 cup shredded mozzarella cheese; Fresh cilantro, for garnish

Instructions

Preheat the oven to 350°F (175°C) and grease a casserole dish with cooking spray.
In a large mixing bowl, combine the corn flour, baking powder, salt, chili powder, and cumin. Gradually add water and mix until a soft dough forms. The consistency should be like a thick pancake batter.
Spread half of the corn masa mixture evenly at the bottom of the casserole dish to form the first layer.
In a skillet over medium heat, cook the ground beef or shredded chicken with the chopped onion and minced garlic until browned and cooked through.
Add the drained diced tomatoes and black beans to the meat mixture, stirring well to combine. Let it simmer for 5-7 minutes to allow the flavors to meld together.
Spread the meat and bean mixture over the first layer of corn masa in the casserole dish.
Sprinkle half of the shredded cheddar and mozzarella cheeses over the meat mixture.
Pour the remaining corn masa mixture over the cheese layer, spreading it out to cover the casserole evenly.
Top the casserole with the remaining shredded cheese, creating a cheesy crust on top.
Cover the casserole dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the cheese is melted and bubbly, and the corn masa is cooked through.
Once done, let the casserole cool slightly before serving. Garnish with fresh cilantro and serve warm.

Ingredients

Instructions

Nutrition Facts

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