Easy Tamale Casserole
Indulge in the comforting flavors of this Easy Tamale Casserole—a one-pan wonder that brings together the zesty essence of Tex-Mex cuisine with the simplicity of a weeknight meal. Featuring savory layers of spiced ground beef, diced tomatoes with green chilies, black beans, and sweet corn, all topped with a golden, cheesy cornbread crust, this dish is as hearty as it is flavorful. With just 15 minutes of prep time and simple ingredients like cornbread mix and shredded cheddar cheese, it's perfect for feeding a crowd or meal-prepping for the week. Serve it warm with a dollop of sour cream and a sprinkle of fresh cilantro for a satisfying, family-friendly dinner that's brimming with bold taste and comforting textures.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 10 ounces canned diced tomatoes with green chilies (e.g., Rotel)
- 15 ounces canned black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 8.5 ounces cornbread mix (e.g., Jiffy)
- 0.333 cup milk
- 1 unit large egg
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream (optional, for serving)
- 2 tablespoons chopped cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Grease a 9x13-inch casserole dish and set aside.
In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into small crumbles. Drain off any excess grease.
Add the diced onion and garlic to the skillet. Cook until the onion is softened and fragrant, about 3-5 minutes.
Stir in the diced tomatoes with green chilies, black beans, frozen corn, chili powder, cumin, and salt. Simmer for 5 minutes until the mixture is heated through. Remove the skillet from heat.
In a medium bowl, prepare the cornbread batter according to the package instructions by mixing the cornbread mix, milk, and egg until smooth.
Pour the beef and vegetable mixture evenly into the prepared casserole dish.
Spread the cornbread batter over the beef mixture, smoothing it out with a spatula to cover the entire surface.
Sprinkle the shredded cheddar cheese over the cornbread batter.
Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Let the casserole cool for 5 minutes before serving.
Serve warm, optionally topped with a dollop of sour cream and a sprinkle of chopped cilantro.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 11.8 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 297 mg | 23% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 649 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
