Forktionary

Beef Tamale Casserole Recipe

Skip the fuss, not the flavor! This easy Beef Tamale Casserole is a delicious alternative to traditional tamales. Baked in a casserole dish, it's like one giant, comforting tamale. We've swapped bell peppers for diced green chilies for a zesty kick—a happy accident that elevated this recipe to 'muy bueno!' Get ready for a hearty, cheesy, and unbelievably satisfying meal.

Prep Time 20 mins
Cook Time 45 mins
Calories 378.6 kcal
Protein 49g
Rating 4.5 (11 Reviews)
Beef Tamale Casserole 85

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Tamale Casserole

  • 1 1/2 cups yellow cornmeal
  • 1/2 teaspoon salt
  • 4 cups water
  • 1 lb ground beef
  • 1 medium onion, chopped
  • Green Bell Pepper
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • Fresh Ground Black Pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 cup frozen corn
  • 1 cup shredded cheddar cheese
  • 1 tablespoon olive oil
  • 1 (4 ounce) can diced green chilies, undrained
  • 1/2 teaspoon cumin

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How to Make Beef Tamale Casserole

  1. Preheat oven to 350°F (175°C).
  2. In a medium saucepan, whisk together 1 ½ cups yellow cornmeal, ½ teaspoon salt, and 4 cups water.
  3. Bring the mixture to a boil over medium heat, stirring frequently.
  4. Reduce heat to low and simmer, stirring constantly, until the cornmeal thickens to a porridge-like consistency (about 5-7 minutes).
  5. While the cornmeal cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  6. Add 1 lb ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  7. Add 1 medium onion (chopped), 1 (4 ounce) can diced green chilies (undrained), and 2 cloves garlic (minced) to the skillet. Cook until the onion is softened and fragrant (about 5 minutes).
  8. Stir in 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon oregano, 1 (14.5 ounce) can diced tomatoes (undrained), 1 (15 ounce) can kidney beans (drained and rinsed), and 1 cup frozen corn. Simmer for 5 minutes.
  9. Lightly grease a 9x13 inch baking dish with non-stick cooking spray.
  10. Spread the meat mixture evenly in the prepared baking dish.
  11. Pour the cooked cornmeal mixture over the meat, spreading it to an even layer.
  12. Sprinkle 1 cup shredded cheddar cheese over the top.
  13. Bake uncovered for 30-35 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
  14. Let stand for 10 minutes before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

36 g

Sugar

17g

Fat

42g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Ground Beef Recipes The Americas American Mexican Gluten Free Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Casseroles Main Dish Beef Eggs Dairy American Southwestern United States Tex Mex Oven Easy Potluck Cheese Dietary One Dish Meal Low Calorie Low Carb Ground Beef Low In Something Meat To Go Equipment