tamale casserole
Tamale casserole combines the delightful flavors of traditional tamales into a simple, hearty dish. This one-dish meal features layers of seasoned ground meat, tomatoes, and a cornbread topping, all baked to perfection. It’s a comforting and easy-to-make casserole that serves well for family dinners and gatherings.
Equipment
- 1 9x13 inch baking dish
- 1 large skillet
- 1 mixing bowl
- 1 spoon or spatula
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 1 lb ground beef or turkey
- 1 can (15 oz) diced tomatoes with juice
- 1 can (15 oz) black beans drained and rinsed
- 1 cup corn frozen or canned
- 1 packet taco seasoning about 1 oz
- 1 cup shredded cheddar cheese
- 1 cup cornmeal
- 1 cup milk
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the ground beef (or turkey) over medium heat until browned. Drain any excess fat.
- Add the diced tomatoes (with juice), black beans, corn, and taco seasoning to the skillet. Stir well and let it simmer for about 5 minutes.
- Meanwhile, in a mixing bowl, combine the cornmeal, milk, vegetable oil, eggs, baking powder, salt, and black pepper. Mix until smooth.
- Spread the meat mixture evenly in the bottom of a greased 9x13 inch baking dish.
- Pour the cornmeal mixture over the meat mixture, spreading it out evenly.
- Sprinkle the shredded cheddar cheese on top of the cornmeal layer.
- Bake in the preheated oven for 25-30 minutes, or until the cornmeal is set and lightly golden on top.
- Let the casserole cool for a few minutes before serving.
Notes
You can customize the casserole by adding chopped bell peppers, onions, or jalapeños to the meat mixture for additional flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
Serve with sour cream, avocado slices, or fresh cilantro for added flavor.