Date: Wed, 14 Jul 1993 17:06:18 MDT
Ingredients (for approximately 10 servings, if not more) -2 lbs ground beef (don't use the leanest stuff, the fat gives flavor, and is poured out after cooking anyway) -2 approx. 16 oz. cans corn -2 approximately 26 oz. cans diced totatoes -1 ripe green bell pepper -3 beef tamales (XLNT brand are recommended if available) -1/4 lb. cheddar cheese (I use colby longhorn) -1 small can pitted black olives Directions: -Thoroughly break up and brown ground beef, drain fat -Combine equal amounts diced tomatoes and corn in a strainer, mix and drain thoroughly. -Grate cheese -Slice tamales (make sure they're thawed and drained) into approx. 1/4 inch slices -Gut and slice bell pepper into approximately 1/8 inch ring slices (i.e. cut horizontally through pepper). -In an approximately 13 high by 8" deep casserole bowl, layer the above ingrediants as follows, from bottom to top. -1 layer tamale slices -1 layer corn/tomato mix -1 layer ground beef -1 layer corn/tomato mix -1 layer ground beef (Note: a layer is just enough to cover the -1 layer grated cheddar cheese previous layer) -1 layer tamale slices -Decorate with bell pepper slices and olives, putting pepper slices so their edges touch, but don't overlap (O.K. they can overlap a little!), and fill in holes with olives, as many as you want. Cooking: Bake in a preheated 375 degree F oven for 1 hr. Serving: This dish can be served several different ways, it's great with flour or corn tortillas as burrito stuffing, on a fried tortilla as tostada topping, or served all by itself with sour cream, guacamole, salsa. Best of all, if you can't possibly consume all of it's mass in one sitting it keeps for about a week in a refrigerator, and makes GREAT leftovers,......the turkey of the mexican world shall we say. I have yet to have any left over from a pot luck however, so of you're partial to it, get yours before it's all gone! Enjoy!
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