Beef Tamale Casserole
adapted from Jo Cooks
- 1 package Jiffy corn muffin mix
- 1 egg
- 1/3 cup milk
- 14.75 oz cream style corn (1 can)
- 4-oz can diced green chiles (or chopped Hatch chiles)
- 1 teaspoon olive oil
- 1 lb ground beef
- 1 medium sweet onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon chile powder (I use half ancho, half NM)
- salt and pepper to taste
- 1 (10-oz) can enchilada sauce
- 1-1/2 cups shredded cheese shredded (cheddar, Monterey Jack, or blend)
- 1 tablespoon chopped cilantro
Optional Toppings: sour cream, avocado, fresh sliced or pickled jalapenos, salsa, hot sauce
Preheat your oven to 400 degrees F.
Add the Jiffy mix, egg, and milk to a medium bowl and whisk together. Stir in the creamed corn and the green chiles. Pour the cornbread mixture into a large ovenproof skillet or a 9×9 inch baking pan. Bake for 20 to 25 minutes or until the edges are golden and the cornbread is done.
Meanwhile, in another medium skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink, about 5 minutes. Add the onion, garlic, cumin, oregano, chile powder, salt, and pepper and stir. Cook until the onion has softened, another 3 to 5 minutes. Add half of the enchilada sauce to the meat mixture and stir. Set aside.
When the cornbread is done, poke holes all over the top with a fork. Pour the remaining enchilada sauce over the top of the cornbread and spread. Top with the ground beef and the shredded cheese. Bake the casserole for another 15 minutes or until the cheese has melted and has started to lightly brown on top.
Let cool for about 5 minutes, then top cilantro and other toppings, as desired.
This is the third recipe for “tamale casserole” I have tried and by far our favorite. I don’t know if it’s that it uses ground beef (as opposed to chicken), that the enchilada sauce is 50/50 in the beef and the cornbread instead of 100% poured into the cornbread, or that I cooked it in a cast iron skillet instead of a pan. But the minute we dove into this one, I knew I had finally found the keeper. Awesome dish.