Tamale Casserole
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Serves 6 to 8.
Presented as published in 1957. 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
2164Calories
125 gProtein
143 gCarbs
120 gFat
Full nutrition (34 nutrients)
Calories2164 kcal
Protein125 g
Carbohydrates143 g
Fiber19 g
Sugars48 g
Total Fat120 g
Saturated Fat38 g
Monounsaturated Fat47 g
Polyunsaturated Fat15 g
Omega-30.3 g
Cholesterol393 mg
Sodium6090 mg
Potassium2907 mg
Calcium430 mg
Iron10 mg
Magnesium212 mg
Phosphorus1834 mg
Zinc17 mg
Copper1 mg
Manganese1.5 mg
Vitamin D5.5 mcg
Vitamin C205 mg
Vitamin A188 mcg
Vitamin E4.6 mg
Vitamin K23 mcg
Vitamin B63.5 mg
Vitamin B123.1 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)2.2 mg
Niacin (B3)45 mg
Folate229 mcg
Choline359 mg
Caffeine0 mg
Water894 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 40. The excerpt below is the record exactly as published.
TAMALE CASSEROLE Saute until tender 2 C. sliced onion in large skillet in 3 Tb. bacon fat. Add 3/4 C. or so of chopped green pepper, a 6 oz. can of sliced mushrooms, and 1 Lb, ground beef, Saute until meat is browned. Blend 2 Tb. flour with meat mixture. Season with 3 or 4 tsp. chili powder, 2 tsp. salt and 1 tsp. sugar. Mix well with one 12 oz. can whole-kemel com and one #2 can tomatoes. Bake in shallow baking dish as near to 12x74x14" as possible in moderate oven 350° for 2 minutes. Meanwhile prepare 1 Pkg. Cor Muffin Mix
Cook this with the app: pantry check, scaling, and the assistant.