Beef Tamale Casserole


  • 4 oz. Cheddar cheese, shredded
  • 4 oz. Monterey Jack or Pepper Jack cheese, shredded
  • 1/3 cup reduced-fat milk
  • 1 egg
  • 1 tsp. ground cumin
  • 1/8 tsp. cayenne pepper
  • 1 (14.75-oz.) can cream-style corn
  • 1 (8.5-oz.) box corn muffin mix (Jiffy works great)
  • 1 (4-oz.) can chopped green chiles
  • 1 (10-oz.) can red enchilada sauce
  • 1 lb. ground beef
  • Salt and pepper, to taste
  • Fresh chopped cilantro or parsley, to taste

Preheat the oven to 400 degrees. Spray a 13x9 baking dish with cooking spray.

Combine the cheeses in a small bowl. In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and the green chiles. Stir until just combined. Pour into the prepared pan and bake for 15 minutes or until just set.

While the cornbread is baking, cook your ground beef in a skillet over medium heat until cooked completely through. Drain, if necessary, and salt and pepper the beef.

Remove the cornbread from the oven and pierce all over with a fork. Pour the enchilada sauce over the corn bread. Top with the beef and remaining cheese. Return to the oven for another 15 minutes. Sprinkle with the chopped cilantro or parsley and serve.

by The Savvy Kitchen