Description
This Tamale Casserole is a comforting and flavorful one-dish meal that combines a moist cornbread base with a seasoned ground beef mixture, enchilada sauce, and melted cheese. It’s a delicious twist on traditional tamales, baked to golden perfection and topped with your favorite fresh toppings like sour cream, tomatoes, and green onions.
Ingredients
Scale
Cornbread Layer
- 1 8.5 oz. box Jiffy Cornbread Mix
- 1 large egg
- 1 cup sour cream
- 1 14.75 oz. can creamed corn
Beef Mixture
- 1 lb. lean ground beef, browned and drained
- 1 1 oz. envelope taco seasoning
- 1 10 oz. can enchilada sauce
Toppings
- 2 cups shredded cheese (cheddar or Mexican blend recommended)
- Sour cream (optional)
- Diced tomatoes (optional)
- Sliced green onions (optional)
Instructions
- Preheat and prepare cornbread base: Preheat your oven to 350°F (175°C). In a medium bowl, combine the Jiffy Cornbread Mix, egg, sour cream, and creamed corn until well combined. Pour this mixture evenly into a greased 8×8-inch baking dish. Bake for 30 to 40 minutes until the cornbread is lightly golden on top and fully cooked through.
- Prepare beef topping: In a separate bowl, mix together the browned and drained ground beef, taco seasoning, and enchilada sauce until thoroughly combined. Once the cornbread is done baking, use a fork to poke holes all over the surface of the cornbread layer to allow the beef mixture to seep in.
- Assemble and bake final casserole: Pour the beef mixture evenly over the cornbread layer. Sprinkle the shredded cheese on top. Return the casserole to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Serve with toppings: Remove from oven and let cool for a few minutes. Garnish with your favorite toppings like sour cream, diced tomatoes, and sliced green onions. Serve warm and enjoy!
Notes
- You can substitute the Jiffy Cornbread Mix with homemade cornbread batter if preferred.
- For a spicier version, add chopped jalapeños to the beef mixture.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Use reduced-fat cheese and sour cream for a lighter version.
- Ensure ground beef is fully cooked and drained to avoid excess grease in the casserole.
