tamale casserole
Tamale casserole is a comforting dish that combines the flavors of traditional tamales into a hearty and satisfying casserole. It features layers of cornmeal crust, savory meat, and a delicious chili sauce, all baked to perfection.
Equipment
- 1 9x13 inch baking dish
- 1 large skillet
- 1 mixing bowl
- 1 whisk
- 1 spoon or spatula
- 1 aluminum foil
Ingredients
- 1 pound ground beef (or turkey)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 package (8.5 oz) corn muffin mix
- 1 cup milk
- 1 large egg
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste salt and pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, add the ground beef and cook until browned. Add diced onion and minced garlic, cooking until the onion is translucent.
- Stir in black beans, corn, diced tomatoes, chili powder, cumin, and season with salt and pepper. Let it simmer for about 5 minutes, then remove from heat.
- In a mixing bowl, whisk together the corn muffin mix, milk, and egg until combined.
- In a greased 9x13 inch baking dish, spread half of the corn muffin mixture evenly on the bottom.
- Layer the meat and bean mixture over the corn muffin crust.
- Pour the remaining corn muffin mixture over the beef filling, spreading it evenly to cover.
- Sprinkle shredded cheddar cheese on top.
- Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15 minutes, or until the top is golden brown.
- Once done, let it cool for a few minutes before serving.
Notes
Feel free to customize the filling with your choice of vegetables or different types of beans.
For a spicier kick, add jalapeños or use spicy diced tomatoes.
This casserole can be stored in the refrigerator for up to 3 days and reheats well in the oven or microwave.