Tamale Casserole

Tamale Casserole


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Tamales are seasoned meat wrapped in masa, a corn-based dough. But, they are notoriously long and hard to make. This simpler pie version takes half the time and tastes just as good.

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Chicago, IL

Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

10 servings


  • 1 pound of ground beef
  • 1 box of corn muffin mix
  • 1 can of red enchilada sauce
  • 1 red bell pepper, diced
  • 3 cups of corn, fresh or frozen
  • 2 cups of cheddar cheese, shredded
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of ground cumin
  • 1 teaspoon of chili powder
  • 1 teaspoon of dried cilantro
  • Salt and pepper, to taste
  • Sour cream, to garnish

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As the oven preheats to 400 degrees, prepare the corn muffin mix as described on the package then set aside. In a large skillet over medium heat, cook the ground beef with onion powder, garlic powder, cumin, chili powder, cilantro, salt and pepper for 5 minutes. Remove from heat, then stir in the enchilada sauce, cheese, bell pepper, and corn. Pour the beef mixture into a casserole dish then top with the corn muffin mixture. Bake for 30 minutes, or until the crust is golden brown. Serve and enjoy!

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