I served this casserole at a large Mexican-themed party I hosted. With its zippy tomato and ground beef sauce, it was a big hit.—Elaine Daniels, Santa Ana, California
3 jars (13-1/2 ounces each) tamales, papers removed and halved
2 cups shredded cheddar cheese
Directions
In several Dutch ovens, cook the beef, onions and celery until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in tomatoes and tomato paste. Add the corn, mushrooms and olives. Stir in water and seasonings. Bring to a boil; remove from the heat.
Spoon into three greased 13x9-in. baking dishes. Top with tamales. Cover and bake at 350° for 50-60 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.
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