Spicy Tamale Casserole

Spicy Tamale Casserole

Spicy Tamale Casserole, a vintage clipped recipe card


3 pounds ground beef
1/2 onion chopped
1 1/2 packages taco seasonings
1 teaspoon salt
3/4 teaspoon chili powder
1 teaspoon garlic powder
1/4 cup water
1 can (17 ounces) whole kernel corn
1 can chili beans
3 cans diced tomatoes and chilies
1 can (6 ounces) tomato paste
3 cups cheddar cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
2 packages (8 ounces) corn bread mix
2 eggs
1 cup milk


Preheat oven to 400 degrees. Brown ground beef and onion. Drain and return to pan. Add spices, taco seasoning and water. Stir and simmer 5 minutes. Add drained corn, chili beans, diced tomatoes and chilies, and tomato paste. Simmer 5 minutes, stirring frequently. Remove from heat. Pour meat mixture into a 5-quart casserole dish. Smooth mixture flat with a spoon. Sprinkle both cheeses over meat mixture edge to edge forming a solid sheet of cheese that seals when the cheese melts. Place dish in the oven just long enough to thoroughly melt cheese, 3-5 minutes. Remove from oven. Prepare cornbread mix with eggs and milk and pour mixture over cheese smoothing batter edge to edge. Bake 30-40 minutes until cornbread is done and the top is lightly browned. Serve with sour cream and picante sauce. 

Serves 8-10

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