Tamale Casserole

Name: Tamale Casserole
Ingredients: 1 can corn; 1 can tomatoes; 1 sm. can chopped ripe olives; Dash of garlic powder; 1 raw egg; 1/2 cup water; 1/2 lb. ground meat; 1 sm. onion; 1 sm. green pepper; 1 tsp. salt; 1 tsp. Worcestershire sajice; 1 tsp. chili powder; 1/2 cup cornmeal

From Cook book (Relief Society, Houston, 1963), 1963

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

819Calories

69 gProtein

93 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories819 kcal

Protein69 g

Carbohydrates93 g

Fiber10 g

Sugars19 g

Total Fat18 g

Saturated Fat4.2 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol342 mg

Sodium2685 mg

Potassium1726 mg

Calcium111 mg

Iron15 mg

Magnesium143 mg

Phosphorus832 mg

Zinc10 mg

Copper0.8 mg

Manganese0.8 mg

Vitamin D1 mcg

Vitamin C28 mg

Vitamin A164 mcg

Vitamin E2.7 mg

Vitamin K13 mcg

Vitamin B62.1 mg

Vitamin B1216 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.8 mg

Niacin (B3)23 mg

Folate251 mcg

Choline172 mg

Caffeine0 mg

Water661 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 40. The excerpt below is the record exactly as published.

TAMALE CASSEROLE Leone Dailey 1 can corn 1 can tomatoes 1 sm. can chopped ripe olives Dash of garlic powder 1 raw egg 1/2 cup water 1/2 lb. ground meat 1 sm . onion 1 sm. green pepper 1 tsp. salt 1 tsp. Worcestershire sajice 1 tsp. chili powder 1/2 cup cornmeal

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