Description
Beef Tamale Casserole offers the soulful, authentic flavors of traditional tamales without the hours of wrapping and steaming. This deconstructed masterpiece layers zesty seasoned ground beef, mild green chiles, and smoky spices beneath a tender, creamed-corn infused cornbread crust. It is a hearty, comforting family dinner that balances savory richness with a hint of sweetness, all baked into one convenient casserole dish for effortless cleanup and maximum flavor satisfaction.
Ingredients
1 lb lean ground beef
1 medium onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chipotle powder
1 can (10 oz) red enchilada sauce (alcohol-free)
1 can (4 oz) diced green chiles
1 box (8.5 oz) corn muffin mix
1 cup creamed corn
1/2 cup milk
1 large egg
1.5 cups shredded Monterey Jack cheese
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
In a large skillet, brown the ground beef with the onion until fully cooked, draining any excess fat.
Add the minced garlic, cumin, and chipotle powder to the beef, cooking for 1 minute until fragrant.
Stir in the enchilada sauce and diced green chiles, then simmer for 5 minutes.
Spread the beef mixture evenly into the bottom of the prepared baking dish.
In a medium bowl, whisk together the corn muffin mix, creamed corn, milk, and egg until smooth.
Pour the cornbread batter over the beef layer, spreading to the edges.
Bake for 20 minutes, then sprinkle the Monterey Jack cheese over the top.
Bake for an additional 5-10 minutes until the cornbread is golden and the cheese is bubbly.
Notes
You can add bell peppers or corn kernels to the beef mixture for extra texture.
Serve with fresh cilantro, sour cream, or diced avocado for a fresh finish.
Leftovers store well in an airtight container for up to 3 days and can be reheated in the oven.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg