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Easy Tamale Casserole

Rated as 4.08 out of 5 Stars

"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."
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Ingredients

55 m servings 515 cals
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat.
  4. Stir pinto beans and crushed tomatoes into the beef mixture.
  5. 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.
  6. Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes.

Nutrition Facts


Per Serving: 515 calories; 21 g fat; 56.5 g carbohydrates; 27.9 g protein; 99 mg cholesterol; 1403 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 12 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I added chili powder and cumin to the meat and onion mixture (and cooked the beef and onions together). I had to put mine in a 9x13 pan since my cast iron was not large enough to hold everything...

Most helpful critical review

I found it was simple enough but the result was just "okay". Not something I would prepare when having company over. Note: Drain tomatoes - otherwise too wet at the bottom. On the bright side...

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I added chili powder and cumin to the meat and onion mixture (and cooked the beef and onions together). I had to put mine in a 9x13 pan since my cast iron was not large enough to hold everything...

I turned this into a lower fat vegetarian meal with more kick to it. I used 12oz of soy/veggie crumbles instead of beef (veggie crumbles is ALWAYS a better option and a heck of a lot easier to ...

I thought it looked a little bland. So here are the changes I made. I sauté onion and 2 cloves of garlic, then put one tablespoon ground cumin, chili powder and added two tablespoons chili-o. Th...

Thank You! This was just what I was looking for! Perfect for those who don't care for 'too spicy' and easy to adjust for those who do. This is a keeper for me quick to prepare as well.

I found it was simple enough but the result was just "okay". Not something I would prepare when having company over. Note: Drain tomatoes - otherwise too wet at the bottom. On the bright side...

I made this and it was a HIT with my family!1 I added diced jalapenos for a little spice and they loved it!!

Sorry, but not good. Very bland.

I didn't have pinto beans, so I substituted refried beans, spreading a can over the top of the meat mixture before covering with the cornbread mixture. My family enjoyed this dish very much and ...

I did not have a large iron skillet so I only used 1 can of fire roasted tomatoes, 1 can pinto beans & 1/2 can black beans. I also added a little chili powder. Make sure that your filling is n...