Beef Tamale Casserole

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, loaded with cheese then baked to perfection!

With the weather we’ve been having all I’ve been craving is comfort food, because the weather is depressing, my friends. Finally though, sunshine is on its way, and hopefully here to stay for the summer. My kind of comfort food are tamale casseroles or pies. I have made this tamale casserole many times, with both chicken and beef. Can’t really say I have a favorite, because I love them all. This dish isn’t really about the meat, but about that yummy cornbread and that cheese. Look at all that cheese.

This beef tamale casserole is so good, that I really hate sharing it with anyone. I love the fact that I can top it with all my favorite taco toppings, like avocados, cilantro, tomatoes, green onions, whatever you like. But you must top it with something, because the toppings really to make it way better, that is if you can improve upon perfection.

The cornbread really is super easy to make, basically you mix all the ingredients in a bowl. I remember I made this once and forgot to add the cream style corn. Hey it happens, even to the best of us, but you know what, it was still good.

I really like to spice up my ground beef, so I used some cumin, some chipotle powder and chili powder. Feel free to adjust the quantities as you wish, and add more or less depending on how spicy you like your food.

I do add some enchilada sauce to the meat mixture as well to make it more saucy and tasty. Trust me, it’s good.

Now let’s talk cheese. I’ve made this before with all kinds of different cheeses. I’ve used Monterey Jack cheese, which I think is my favorite, I’ve made it with different kinds of cheddar cheese, or even the Mexican blend or Tex Mex cheese you can find now. Careful though, I think the Tex Mex cheese also has some spice added to it.

So go ahead and use your favorite cheese, and add as much or as little as you want, but you do want to add cheese to this dish.

Did you know that a tamale is a Mexican dish of seasoned meat wrapped in cornmeal dough and then steamed or baked in corn husks. Yep, pretty cool! This is similar to that except in a casserole version. I love my Mexican food and with Cinco de Mayo just around the corner, well perfect timing. Not that I need an excuse to make it!

Check out the video!

If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

5 from 4 votes

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Beef Tamale Casserole

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hrs

 

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, loaded with cheese then baked to perfection!

Course: Main Course

Cuisine: Mexican

Servings: 8

Calories: 625 kcal

Author: Joanna Cismaru

Ingredients

For Cornbread

• 1/2 cup cornmeal
• 2 tbsp sugar
• 1/2 tsp salt
• 1 tbsp baking powder
• 1 egg
• 4 tbsp unsalted butter melted
• 1/3 cup buttermilk
• 14.75 oz cream style corn (1 can)
• 4.5 oz diced green chiles (1 can)

For Beef

• 1 tbsp olive oil
• 1 lb ground beef
• 1 large onion chopped
• 2 cloves garlic minced
• 1 tsp cumin ground
• 1/4 tsp chipotle powder
• 1/2 tsp chili powder
• salt and pepper to taste

For Casserole

• 10 oz enchilada sauce (1 can)
• 2 cups Monterey Jack cheese shredded (cheddar cheese or any blend of Mexican cheese works as well)
• 1 tbsp cilantro chopped
• avocado optional
• jalapeno pepper sliced, optional

Instructions

1. Preheat your oven to 400 F degrees.

2. 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. 
   

3. 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.

4. 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.

5. Add half of the enchilada sauce to the meat mixture and stir. Set aside.

6. 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. 
   

7. Top with the ground beef and the shredded cheese. 

8. Bake the casserole for another 15 minutes or until the cheese has melted and has started to lightly brown on top. 

9. Let cool for about 5 minutes, then top the casserole with cilantro and your favorite toppings.

Recipe Notes

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.

 

Nutritional information does not include any of the optional toppings.

 

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

More delicious recipes from my kitchen

Chicken Tamale Casserole

Taco Lasagna

Fiesta Chicken Skillet Cobbler

Quick and Easy Green Chile Chicken Enchilada Casserole

Easy Chicken Enchilada Casserole