Flavorful Mexican Dish

This is very similar to the other Mexican casserole dishes I have made. Meat, corn, olives.

The main different is the corn chips. Instead of making a polenta or masa, you use the corn chips to make the tamale like taste.

The corn chips soften quite a bit while cooking. You really do get the flavor of the masa that generally surrounds a tamale.

The dish still needed something in my opinion. I ended up serving the dish with thick blue corn chips. They worked great to scoop up the meat mixture.

It was also great the second day as a leftover!

TAMALE CASSEROLE WITH CORN CHIPS

2 Tablespoons Olive Oil

1 Pound Hamburger

1 Cup Chopped Onion

1 Clove Minced Garlic

16 Ounces Tomato Sauce

16 Ounces Beef Stock

1 Package Frozen Corn

1 Can Pitted Rip Olives, Sliced

½ Cup Chopped Parsley

2 Tablespoons Chili Powder

1 Teaspoon Salt

½ Teaspoon Monosodium Glutamate

7 Ounces Corn Chips

1 ½ Cups Grated Cheese

Brown hamburger in olive oil with onion and garlic. Add tomato sauce, beef stock, olives, corn, parsley, chili powder, salt and monosodium glutamate. Stir to combine and heat to a boiling. Stir in corn chips, remove from heat. Place in a casserole dish and sprinkle with cheese. Bake in a 350 degree oven for 1 hour.