Tommy is hunting for a Mexican recipe from My Great Recipes. He wrote:
You had a Mexican recipe in the early 80’s using taco chips, black beans, corn, creme cheese, etc,etc. how can i find that recipe?
Does that sound familiar to anyone?
I looked through my collection, and this is the one recipe that came the closest to what he’s describing.
Unfortunately, the Tamale Casserole is missing the taco chips, black beans, and cream cheese. But it sounds darned good — and I’ll bet you could substitute black beans for the ground beef.
I also googled the recipe ingredients “chips, black beans, corn, cream cheese” and came up with a couple of contenders, too:
- Creamy Black Bean Dip: https://www.tasteofhome.com/recipes/creamy-black-bean-dip/
- Fiesta Crockpot Chicken: http://mylitter.com/fiesta-chicken-crockpot-recipe/
- 1 pound lean ground beef
- 1 tablespoon olive or salad oil
- 1 small green pepper chopped
- 1 cup celery chopped
- 1 small onion chopped
- 1 16 ounce can whole tomatoes
- 1/2 cup yellow cornmeal
- 2 10-ounce packages frozen whole kernel corn
- 2 eggs slightly beaten
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-3 teaspoons chili powder
- 4 ounces Monterey Jack cheese shredded
- olives for garnish
- avocado for garnish
In large frying pan, saute the ground beef in oil. Add the pepper, celery, and onion. Cook until beef loses its pinkness and onion is limp.
Turn into large mixing bowl. Stir in the tomatoes with liquid, breaking them into pieces. Add cornmeal and whole kernel corn (can still be frozen.) Stir to blend well. Stir in eggs.
Add salt, pepper, and chili powder.
Turn into greased 2-quart deep casserole with lid. Cover. Bake at 375 for 45 minutes or until casserole is set.
Sprinkle with cheese. Cover and bake until cheese melts. Garnish with sliced olives and avocado.