Quick Tamale Casserole
Satisfy your cravings for Tex-Mex comfort food with this Quick Tamale Casserole—an irresistible weeknight dinner that combines bold flavors and effortless preparation. Featuring a hearty filling of seasoned ground beef, black beans, diced tomatoes with green chilies, and sweet corn, this casserole is topped with a golden layer of cornbread for the perfect balance of savory and slightly sweet. With just 15 minutes of prep time and one dish to bake, it's as easy as it is delicious. Cheddar cheese melts into every layer, while optional toppings like sour cream and green onions add a fresh, creamy finish. Ideal for busy evenings or casual gatherings, this easy tamale casserole will quickly become a family favorite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 15-ounce can diced tomatoes with green chilies (e.g., Rotel)
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 8.5-ounce box cornbread mix
- 0.5 cup milk (for cornbread, per package instructions)
- 1 egg (for cornbread, per package instructions)
- 2 cups shredded cheddar cheese
- sour cream (optional, for serving)
- sliced green onions (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 heat, cook the ground beef until browned and fully cooked, about 6–8 minutes. Drain any excess grease.
Add the diced onion and minced garlic to the skillet with the beef. Cook for 3–4 minutes, or until the onion becomes translucent.
Stir in the taco seasoning, diced tomatoes with green chilies, black beans, and thawed corn. Simmer for 5 minutes to combine and allow the flavors to meld. Remove from heat.
In a medium mixing bowl, prepare the cornbread batter according to the package instructions by combining the cornbread mix, milk, and egg.
Spread the beef mixture evenly in the prepared casserole dish. Sprinkle 1 cup of shredded cheddar cheese over the beef layer.
Pour the cornbread batter evenly over the beef and cheese layers, spreading it out with a spatula to cover as much as possible.
Bake in the preheated oven for 25–30 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and immediately sprinkle the remaining 1 cup of shredded cheddar cheese on top. Let the cheese melt as the casserole rests for 5 minutes.
Serve warm, topped with sour cream and sliced green onions if desired. Enjoy!
Nutrition Facts
Calories |
3510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.7 g | 223% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 7963 mg | 346% | |
| Total Carbohydrate | 306.6 g | 111% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 71.2 g | ||
| Protein | 190.7 g | 381% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 2613 mg | 201% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3470 mg | 74% | |
*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.
