Fiesta Tamale Casserole
Ida Elouise Stone, 1963
Pop and nana (Bob and Ida Stone) soon after they were married.
Ages 19 and 18, respectively.
Serves 6
½ lbs. of pork
½ lbs. ground beef
1 cup minced onion
¾ cup diced green peppers
1 cup of whole kernel corn
1/3 cup of black olives
1 ½ teaspoon salt
1 teaspoon chili powder
½ teaspoon garlic salt
1 ½ cup tomato sauce
2, 15 oz. cans of tamales
grated cheddar cheese
In a large skillet, brown ½ lbs. of pork (sausage meat optional). Drain. Leave 3 tablespoons of drippings in skillet.
Add 1 cup of minced (or chopped) onion (cooking or green onions). Also add ¾ cup diced green peppers. Sauté.
Stir in ½ lbs. ground beef and cook until brown. Add the sausage and 1 cup whole kernel corn (I use a can of corn and a small can of olives.) Add 1/3 cups of slices, ripe olives and 1 tablespoon of juice from each (corn and olive juice).
Season with 1 ½ teaspoon of salt, 1 teaspoon chili powder and ½ teaspoon of garlic salt.
Add 1 ½ cup tomato sauce. Mix well and simmer for 15 minutes. (Sometimes I use paste and 2 -2 ½ cans of water.)
Open 2, 15 oz. cans tamales. Drain off liquid and sauce 1/3 cup.
Remove wrappings from tamales. Spoon meat mixture from skillet into a large shallow casserole dish. Arrange tamales on top.
Bake uncovered for 15 minutes at 350° f. Sprinkle with ¾ cup grated cheddar cheese and bake another 20 minutes.
THE STORY.
“Nana got the recipe from Aunt Nadine when went from Mississippi to California in the summer of 1963. We spent the summer in California then we took a plane to Wakkanai, Japan. That was the first time I had it and we all loved it. But my mother wrote it down so the recipe we have is in her hand writing and she has very nice handwriting.” - Robert Stone
½ lbs. of pork
½ lbs. ground beef
1 cup minced onion
¾ cup diced green peppers
1 cup of whole kernel corn
1/3 cup of black olives
1 ½ teaspoon salt
1 teaspoon chili powder
½ teaspoon garlic salt
1 ½ cup tomato sauce
2, 15 oz. cans of tamales
grated cheddar cheese
In a large skillet, brown ½ lbs. of pork (sausage meat optional). Drain. Leave 3 tablespoons of drippings in skillet.
Add 1 cup of minced (or chopped) onion (cooking or green onions). Also add ¾ cup diced green peppers. Sauté.
Stir in ½ lbs. ground beef and cook until brown. Add the sausage and 1 cup whole kernel corn (I use a can of corn and a small can of olives.) Add 1/3 cups of slices, ripe olives and 1 tablespoon of juice from each (corn and olive juice).
Season with 1 ½ teaspoon of salt, 1 teaspoon chili powder and ½ teaspoon of garlic salt.
Add 1 ½ cup tomato sauce. Mix well and simmer for 15 minutes. (Sometimes I use paste and 2 -2 ½ cans of water.)
Open 2, 15 oz. cans tamales. Drain off liquid and sauce 1/3 cup.
Remove wrappings from tamales. Spoon meat mixture from skillet into a large shallow casserole dish. Arrange tamales on top.
Bake uncovered for 15 minutes at 350° f. Sprinkle with ¾ cup grated cheddar cheese and bake another 20 minutes.
THE STORY.
“Nana got the recipe from Aunt Nadine when went from Mississippi to California in the summer of 1963. We spent the summer in California then we took a plane to Wakkanai, Japan. That was the first time I had it and we all loved it. But my mother wrote it down so the recipe we have is in her hand writing and she has very nice handwriting.” - Robert Stone