Plat
Beef Tamale Casserole (2 casseroles)
45 minPour 12Nutri-Score C€€
C
45 min
45 minBeef Tamale Casserole (2 casseroles)
ce qu’il vous faut
Ingrédients
lean ground beef (93% lean)Viandes1,4 kg
taco seasoning packets (mild)Épices2 morceaux
canned sweet corn (drained (2 x 14 oz cans))Fruits et légumes794 g- diced green chiles (canned, drained)Fruits et légumes113 g
red enchilada sauce (1 jar)Épicerie400 g
Mexican shredded cheese (2 bags)Produits laitiers450 g- Greek yogurt (for topping, optional)Produits laitiers120 g
par portion
Nutrition
315kcal
- Glucides
- 15 g
- Protéines
- 27 g
- Lipides
- 17 g
ce que vous utiliserez
Ustensiles
Poêle
Plat allant au four ×2
Saladier
Four
pas à pas
Préparation
- Étape 1
Cook the beef
- Brown the ground beef in a skillet over medium-high heat, breaking it up as it cooks.
- Stir in the taco seasoning and cook until the beef is fully cooked through.
- Étape 2
Fill the casserole dishes
- Divide the seasoned beef between the two casserole dishes.
- Mix the corn, green chiles and enchilada sauce in a bowl.
- Spoon the corn mixture evenly over the beef in both dishes.
- Étape 3
Top with cheese
- Scatter the shredded Mexican cheese generously over both casseroles.
- Étape 4
Bake
- Bake both dishes until hot and the cheese is melted and bubbly.
- Étape 5
Serve or freeze
- Serve one casserole topped with Greek yogurt.
- Cool and freeze the second casserole for up to three months.