Hot Tamale Casserole
Get ready to spice up your dinner routine with this irresistibly hearty Hot Tamale Casserole! Packed with bold Tex-Mex flavors, this comforting casserole layers seasoned ground beef, sautéed vegetables, tender black beans, and sweet corn under a golden cornbread crust. A zesty combination of enchilada sauce, diced tomatoes with green chilies, and a sprinkle of Mexican spices ensures every bite is bursting with excitement. Topped with melted shredded Mexican cheese and optional jalapeño slices for an extra kick, this easy-to-make dish bakes to perfection in just 40 minutes. Perfect for serving a crowd or enjoying as leftovers, this one-pan wonder is both flavorful and fuss-free. Don’t forget the finishing touch—a garnish of fresh cilantro to brighten each plate!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 cup red enchilada sauce
- 10 oz canned diced tomatoes with green chilies
- 1 cup canned corn, drained
- 1 cup black beans, drained and rinsed
- 1 tsp cumin
- 2 tsp chili powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 box cornbread mix
- milk (as per cornbread mix instructions)
- egg (as per cornbread mix instructions)
- 1.5 cups shredded Mexican blend cheese
- sliced jalapeños (optional)
- fresh cilantro, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up with a wooden spoon. Drain excess fat if needed.
Add the diced onion, minced garlic, and diced green bell pepper to the skillet. Sauté for 3-4 minutes or until the vegetables are softened.
Stir in the enchilada sauce, diced tomatoes with green chilies, corn, black beans, cumin, chili powder, salt, and black pepper. Cook for another 2-3 minutes to combine and heat through.
Spread the beef mixture evenly into the prepared casserole dish.
In a medium mixing bowl, prepare the cornbread batter according to the instructions on the package, usually combining the mix with milk and egg.
Spread the cornbread batter evenly over the beef mixture in the casserole dish.
Top the cornbread layer with shredded Mexican blend cheese, spreading it evenly.
For added spice, place sliced jalapeños on top if desired.
Bake in the preheated oven for 30-35 minutes or until the cornbread topping is golden brown and cooked through (a toothpick inserted into the cornbread should come out clean).
Let the casserole cool for 5 minutes, then garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
3394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 8587 mg | 373% | |
| Total Carbohydrate | 343.7 g | 125% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 92.9 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 2268 mg | 174% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3917 mg | 83% | |
*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.
