This tamale casserole gives me memories of home. 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. My hubby likes for me to spice this up sometimes, so I will add a 14-ounce can of tomatoes and green chiles or use a Mexican-style cornbread mix.
Ingredients
- 1 pound ground beef
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 1 small onion , chopped
- 2 cans pinto beans , 15 ounce
- 2 cans crushed tomatoes , 15 ounce
- 1 can cream-style corn , 15 ounce
- 1 box cornbread mix , 6 ounce
- 1 large egg , lightly beaten
- 1 cup shredded Cheddar cheese
Instructions
-
1
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
-
2
Heat a cast iron skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and black pepper.
-
3
Stir onion into ground beef; cook and stir over medium heat for 1 minute, then immediately remove the skillet from heat. Stir in pinto beans and crushed tomatoes.
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4
Beat together cream-style corn, cornbread mix, and egg in a large bowl until smooth; spread over ground beef mixture in the skillet. Sprinkle with Cheddar cheese.
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5
Bake in the preheated oven until cheese is melted and cornbread is set in the middle, about 25 minutes.
Nutrition Facts
Per serving
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