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Easy Tamale Casserole |
"My mom liked to make the Hamburger Helper® version of this recipe. When I moved to another state, I could not find it, so I came up with this. Memories of home. My hubby likes for me to spice this up sometimes, so I will use a 14-ounce can of tomatoes and green chiles in it or just use a Mexican-style cornbread mix sometimes."
Ingredients :
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 small onion, chopped
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 2 (15 ounce) cans crushed tomatoes
- 1 (15 ounce) can cream-style corn
- 1 (6 ounce) box cornbread mix
- 1 egg, lightly beaten
- 1 cup shredded Cheddar cheese
Instructions :
Prep : 20M | Cook : 6M | Ready in : 55M |
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- Preheat oven to 400 degrees F (200 degrees C).
- Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper.
- Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat.
- Stir pinto beans and crushed tomatoes into the beef mixture.
- Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture.
- Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes.
Notes :
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