Hot Tamale Cast Iron Casserole Recipes

Steps:

• For the crust: Mix the masa with the broth in a large bowl and stir to combine. In a mixer, beat the shortening, butter, baking powder and salt. Add the masa mixture to the mixer bowl in 3 additions and beat until combined and soft. Cover and refrigerate while you make the filling.
• For the filling: In a large skillet over medium-high heat, add the oil. Cook the beef, breaking up any lumps, until it is no longer pink, 8 to 10 minutes. Remove to a bowl using a slotted spoon. Remove all but 1 tablespoon of the grease from the skillet.
• Add the onion, bell pepper, jalapeno and poblano to the skillet and season with the chili powder, cumin, salt and pepper. Cook until just beginning to brown. Add the garlic and cook for 1 minute. Add the tomatoes, broth and tomato paste and bring to a boil. Add the beans and return the meat to the skillet. Bring to a simmer and simmer for about 20 minutes.
• Preheat the oven to 400 degrees F.
• Grease a 10-inch cast-iron skillet with butter. Line the skillet with a little over half of the masa mixture and press. Add the filling, then spoon the rest of the masa mixture over the top. Bake until the top is golden brown, 25 to 30 minutes.

Steps:

• Preheat oven to 400 degrees. Of course if you want recipe with "not so much heat" you can use enchilada sauce that's not hot.
• In a mixing bowl combine box of corn bread mix (I like to use canjun style, I can purchase this at Aldi's grocery store), milk, egg, cream corn, green chiles and mexican shredded cheese. Mix well. Grease a large cast iron skillet or casserole dish with 1 tbl of canola oil. Add cornbread mixture to cast iron skillet and bake in oven for 25 minutes at 400 degrees.
• While cornbread is baking, prepare chicken. In a medium sized saucepan or skillet add a little bit of water, 1/4 cup maybe and cook chicken breasts until no longer pink, and cooked well. You will be taking these cooked chicken breasts and shredding them in a separate bowl, once cooked, cooled and shredded add 1 packet of taco seasoning to bowl of shredded chicken and 1 10oz can of hot enchilada sauce, mix well and set aside.
• Once cornbread is finished baking, add 1/2 can of mexican style corn to the top of the cornbread mixture, just use a spoon and spread over top of corn bread, also add drained and rinsed black beans the same way you added the mexican corn. Spread over cornbread evenly. Once you have done this, take your shredded chicken and spread overtop of corn and black beans.
• Next, use crushed tortilla chips and cover on top of shredded chicken, once you have covered the shredded chicken, take the 2 cups of mozzarella and spread evenly over tortilla chips. Last step is to drizzle 1 more can of enchilada sauce over mozzarella cheese. You will bake this for an additional 15-17 minutes until cheese is melted and bubbly.
• While final steps are done and casserole is baking, chop up tomatoes, and onion, put in a mixing bowl and add lime juice, cilantro and salt and pepper to taste. This will marinate while casserole is baking.
• Once done baking, dish up casserole on plates and top with tomatoes and onion mixture, and a dollup of sour cream, serve and enjoy!

Steps:

• In a small heavy saucepan, bring the water, salt and cayenne to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan., Meanwhile, in a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink. Stir in the beans, enchilada sauce, chilies, olives, chili powder and cilantro; heat through., Spread polenta into a greased 8-in. square baking dish. Top with meat mixture. Cover and bake at 350° for 25 minutes. Sprinkle with cheese. Bake, uncovered, for 2-5 minutes or until filling is bubbly and cheese is melted.