Tamale Corn Casserole Oamc
Take your weeknight dinners to the next level with this comforting and crowd-pleasing Tamale Corn Casserole OAMC (Once-A-Month Cooking). Featuring layers of seasoned ground beef, black beans, sweet corn, and zesty tomatoes with green chilies, all topped with a golden cornbread crust, this dish combines the hearty flavors of classic tamales with the ease of a casserole. A sprinkle of melted cheddar cheese adds irresistible richness, while optional sour cream and fresh cilantro provide the perfect finishing touch. Quick to prepare in just 15 minutes, this freezer-friendly recipe is ideal for busy schedules or meal prepping in advance. Perfect for family dinners or potlucks, this Tex-Mex-inspired casserole delivers bold flavor and satisfying comfort all in one dish.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 tablespoons Taco seasoning
- 1 14-ounce can Can of diced tomatoes with green chilies
- 1 15-ounce can Can of whole kernel corn, drained
- 1 15-ounce can Can of black beans, drained and rinsed
- 1 8-ounce box Cornbread mix
- 0.5 cup Milk
- 1 large Egg
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream (optional for topping)
- 2 tablespoons Cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°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 5-7 minutes. Drain any excess grease.
Add the diced onion and garlic to the skillet and cook until softened, about 3 minutes.
Stir in the taco seasoning, diced tomatoes with their juices, drained corn, and black beans. Cook for 2-3 minutes, stirring to combine. Remove from heat.
In a medium bowl, prepare the cornbread batter according to the instructions on the package, usually by mixing the cornbread mix, milk, and egg together. Do not overmix; a few lumps are okay.
Spread the beef and vegetable mixture evenly into the prepared casserole dish. Sprinkle 3/4 cup of shredded cheddar cheese on top.
Pour the cornbread batter evenly over the beef mixture, spreading gently with a spatula to cover.
Bake in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and cooked through. You can test by inserting a toothpick into the center—it should come out clean.
Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top and bake for an additional 5 minutes, or until the cheese is melted.
Let the casserole cool for 5 minutes before serving. Optionally, top with sour cream and garnish with chopped cilantro for extra flavor.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 12.0 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 245 mg | 19% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 592 mg | 13% | |
*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.
