Beef Tamale Casserole
User Reviews
4.6
321 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
1 hr
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Servings
8
-
Calories
402 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Mexican
Beef Tamale Casserole
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This Beef Tamale Casserole will certainly make your dinner time easy. We're talking comfort food to the max: layers of cornbread, enchilada sauce, spiced ground beef, all loaded with cheese then baked to perfection!
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Ingredients
For Cornbread
- ½ cup cornmeal
- 2 tablespoon sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 egg
- 4 tablespoon unsalted butter melted
- ⅓ cup buttermilk
- 14.75 ounce cream style corn (1 can)
- 4.5 ounce diced green chiles (1 can)
For Beef
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 large onion chopped
- 2 cloves garlic minced
- 1 teaspoon cumin ground
- ¼ teaspoon chipotle powder
- ½ teaspoon chili powder
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
For Casserole
- 10 ounce enchilada sauce (1 can)
- 2 cups Monterey jack cheese shredded (cheddar cheese or any blend of Mexican cheese works as well)
- 1 tablespoon cilantro chopped
- avocado optional
- Jalapeno pepper sliced, optional
Instructions
- Preheat your oven to 400℉.
- Add the cornmeal, sugar, salt, baking powder to a medium size bowl and whisk together. Add the egg, butter, and buttermilk and whisk well. Stir in the creamed corn and the green chiles.
- Pour the cornbread mixture into a large skillet or a 9x9 inch baking pan. Bake for 20 to 25 minutes or until the edges are golden and the cornbread is done. Insert a toothpick in the center of the cornbread, if it comes out clean, it's done.
- While the cornbread is cooking, prepare the beef. In another large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink, about 5 minutes. Add the onion, garlic, cumin, chipotle powder, chili powder, salt, pepper and stir. Cook until the onion has softened, another 3 to 5 minutes.
- Add half of the enchilada sauce to the meat mixture and stir. Set aside.
- When the cornbread is done, poke holes into it with a fork, or I used the end of a wooden spoon. Pour the remaining enchilada sauce over the top of the cornbread and spread.
- Top with the ground beef and the shredded cheese.
- Bake the casserole for another 15 minutes or until the cheese has melted and has started to lightly brown on top.
- Let cool for about 5 minutes, then top the casserole with cilantro and your favorite toppings.
Equipments used:
Notes
- To save time, you can use a boxed cornbread mix for this recipe.
- I've made this several times with different types of cheeses. Monterey Jack cheese is good, you can also use a blend of cheddar cheese, or the Tex Mex blend.
- This entire casserole can be popped in the freezer, as long as it's tightly sealed. It can be stored this way for up to 6 months and just needs to thaw out overnight in the fridge when ready to eat. Just pop it in the oven set at 350 F degrees for 30 minutes when ready to enjoy!
- Nutritional information does not include any of the optional toppings.
Nutrition Information
Show Details
Serving
1serving
Calories
402kcal
(20%)
Carbohydrates
27g
(9%)
Protein
22g
(44%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Cholesterol
99mg
(33%)
Sodium
964mg
(40%)
Potassium
541mg
(15%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
810IU
(16%)
Vitamin C
6mg
(7%)
Calcium
313mg
(31%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 402kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 99mg | 33% |
| Sodium | 964mg | 40% |
| Potassium | 541mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 313mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
321 reviews
Excellent
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