A hearty casserole with ground beef, corn, onions, diced tomatoes, and olives topped with mashed potatoes and cheese. Some might know this as “Tamale Pie” (more traditionally made with a corn batter topping). It makes for great comfort food for the cold fall and winter months.
How long can I store this?
We suggest storing this for 3-4 days in the fridge. You can also freeze it for up to 3 months, but we suggest not baking it first if you choose to freeze your casserole.
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A hearty casserole with ground beef, corn, onions, diced tomatoes, and olives topped with mashed potatoes and cheese.
- 1/2 cup Idahoan Homestyle Mashed Potatoes (#1391)
- 2 cups water
- 1 Tbsp BBF Avocado Oil (#3516)
- 3 cups Flav-R-Pac Chopped Onion (#5772)
- 1 tsp Kirkland Minced Garlic (#1289)
- 2 tsp AP Mild Chili Powder (#1014)
- Â½ tsp AP Ground Cumin (#1442)
- 1 tsp Regal Fine Sea Salt (#1146)
- Â¼ tsp AP Table Grind Black Pepper (#1029)
- 1 lb Carolina Turkey Ground Turkey (#3568) (sub with Double L Ranch Meats FC Ground Beef Crumbles (#2455) to cut down on cook time!)
- 14.5 oz can diced tomatoes with chiles
- 1 cup Simplot RoastWorks Flame-Roasted Sweet Corn & Jalapeno Blend (#1984)*
- 2.25 oz can sliced olives
- 1 cup Kirkland Shredded Cheddar Jack Cheese (#1860), optional
- Vegalene Buttery Delight (#1576)
*If you’re not a fan of jalapenos, use 1 cup Flav-R-Pac Super Sweet Corn (#1090) + a 4 oz can chopped green chiles.
- First, preheat oven to 350F. Then, spray a 9×9 baking dish with vegalene. Set aside.
- Then, prepare the mashed potatoes by bringing the water to a boil. Remove from heat and immediately stir in potatoes until thoroughly combined. Let stand for 1 minute, then set aside.
- Now, heat the oil in a skillet over medium high heat. Saute the onions and cook until translucent, approx. 10 minutes. Then, add the garlic, chili powder, cumin, salt and pepper and cook for an additional minute.
- Next, add the ground turkey and cook until browned. If using the beef crumbles, simply heat through.
- Then, mix in the tomatoes (juice included), corn & jalapeno mixture and olives. Cook until heated through, then pour into the prepared baking dish. Top with the mashed potatoes followed by the shredded cheese.
- Bake for 30 minutes, or until the cheese is golden brown.
- Top with sour cream, salsa, or Cholula Hot Sauce (#2134).
Adapted from: https://idahoan.com/recipe/idahoan-mexican-casserole-2/
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