Ingredients
2 cups Corn Meal (Masa)
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Pepper
2 Eggs
4 oz. Cream ( 18%)
2 tbsp. Vegetable Oil
1 12 oz. Can Corn Kernels (or creamed if preferred)
1 lb. Ground Pork
2 tbsp. Vegetable Oil
1 Medium Yellow Onion (rough chopped)
1 Medium Green Pepper (diced large)
1 Small Jalapeno Pepper (diced small)
1 19 oz. Can Black Beans
4 oz. Shredded Cheese (Cheddar, Monterey Jack, or Mexican Mixed)
2 tsp. Chile Powder
1 tsp. Ground Cumin
1 tsp. Dried Oregano Flakes
1 tsp. Paprika (smoked if you have it)
Preparation
Preheat oven to 350 degrees
Corn Bread Topping
· Place Masa in a large bowl
· Add salt, pepper and baking powder – mix well
· Add eggs, cream and oil – stir until mixed well
· Add corn- stir into mixture – add a little cream if too dry
Tamale Filling
· Heat oil in skillet until hot
· Add pork and onion, stir until browned
· Add green and jalapeno pepper, stir until softened
· Add black beans, chile powder, cumin, oregano, and paprika
· Stir and simmer in skillet for about 10 minutes
Tamale Casserole
· Add half the topping mixture to the bottom of a large casserole
· Add the filling level across the topping
· Sprinkle half the shredded cheese over the filling
· Add the remainder of the topping and level off
· Sprinkle the remaining cheese across the top
· Bake the casserole in the oven for about 40 minutes
· Let cool for about 10 minutes, cut into squares and serve
· Add sour cream and salsa if desired