Beef Tamale Casserole
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8
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Calories
402 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Mexican
Beef Tamale Casserole
Description
The cornbread base combines cornmeal, sugar, salt, baking powder, eggs, melted butter, buttermilk, creamed corn, and diced green chiles, baked until golden and set. Meanwhile, ground beef is cooked with onion, garlic, cumin, chipotle, chili powder, salt, and pepper, then mixed with half of a canned enchilada sauce.
After baking the cornbread, holes are poked in its surface before pouring the remaining enchilada sauce and layering the seasoned beef atop. Shredded Monterey Jack cheese and cilantro complete the casserole before finishing it in the oven until the cheese melts. Optional toppings like avocado slices and jalapeño peppers can be added for extra flavor and texture.
This dish melds the sweet and spicy elements typical of tamales into a casserole format, offering a hearty meal with a cornbread crust that contrasts the moist beef filling. It works well for family dinners and can be customized with various cheeses.
The recipe notes that using boxed cornbread mix is a convenient shortcut, and the casserole freezes well for up to six months when tightly sealed, allowing easy reheating. Different cheese blends can adapt flavor, and nutritional values exclude optional toppings.
Ingredients
For Cornbread
- ½ cup cornmeal
- 2 tablespoon sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 egg
- 4 tablespoon butter melted, unsalted
- 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 black 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.
Notes
- You can substitute homemade cornbread with boxed cornbread mix to save time.
- Monterey Jack, cheddar, or Tex Mex cheese blends work well for the topping.
- The casserole freezes well for up to six months if tightly sealed; thaw overnight in the fridge before reheating at 350°F for 30 minutes.
- Nutritional information does not include optional toppings like avocado or jalapeño.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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