Tamale! (Recipe Swap Day)

According to Wikepedia ,"a tamale, or more correctly, tamal (Spanish tamal, from Nahuatl tamalli) is a Latin American dish consisting of a starchy dough, often corn-based, which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be further filled with meats, cheese, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned."

"Tamales are a traditional Latin American dish of Mesoamerican origin, namely from the Aztec empire. They were one of the staples found by the Spanish when they first arrived in Mexico and were soon widespread by Spanish conquistadores throughout their other colonies. Tamales are said to have been as ubiquitous and varied as the sandwich is today."

"They originated in Mesoamerica as early as 5000 to 8000 BC.  Aztec and Maya civilizations as well as the Olmeca and Tolteneca before them used tamales as a portable food, often to support their armies but also for hunters and travelers. There have also been reports of tamal use in the Inca Empire long before the Spanish visited the new world."

Veeery interesting.  I decided to make them for my recipe swap after that Amy's organic one was so good the other day for lunch.  But you know me, I like to make a casserole out of it so it wasn't exactly portable for an army and it would be tough to bring your casserole dish out hunting but it works for recipe swap night. 

I'll admit I would have liked it more with some additional cheese or some sour cream when we had it right hot out of the oven.  I decided it's one of those casseroles that gets better the next day because when I brought it for lunch I actually liked it better. 

Tamale!
(Altered from this recipe)

EVOO spray
2 pounds lean organic ground beef
1 large onion, diced
Fresh ground pepper, to taste
1 tsp minced garlic
1 (8oz) can of no salt added tomato sauce
1 (16oz) jar of salsa (I used the Pace Black Bean and Roasted Corn Salsa)
1 tsp chili powder
1 tsp ground cumin
1 (15oz) can cream corn
12 small corn tortillas
1/2 cup reduced fat shredded Mexican cheese blend
1/2 (16oz) jar of Salsa Verde (I used Pace Salsa Verde)

Directions

1.  (If baking now preheat the oven to 350 degrees.)  Spray a large skillet with EVOO spray and heat over medium high heat.  Add the onion and cook 3-5 minutes until softened and just beginning to brown.  Add the beef and cook an additional 6 minutes then add the garlic and cook 2 more minutes. 

2. Drain all the fat and return the mixture to the pan.  Add the tomato sauce through creamed corn and mix well.

3. Spray two 9x9 Casserole dishes (or one large 13x9) with EVOO spray.  Fill each tortilla with several Tbsp of mixture and roll. Place in the pan with the edges down. (Really this part you can't mess up.  The corn tortillas will begin to come apart a bit so no worries.  You won't really see it).  Top the rolled tortillas with any left over meat mixture then top that with the salsa verde and spread with a spoon and finally spread the cheese over the two dishes evenly. 

4. Baking Instructions:

Bake Now: Bake covered for 40 to 45 minutes.  You may need to remove the foil for the last five so the cheese melts.  Just peek at it.

Freeze: Don't put the casserole in the oven.  Let it cool to room temperature and wrap it really well with heavy duty foil or several layers of the regular stuff.  Freeze up to three months.

Bake Later: Thaw in the fridge and then bake at 350 degrees for 50 minutes to an hour or until heated through.  Same as above.  You may need to remove the foil for the last five so the cheese melts. Just peek at it.