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Beef Tamale Casserole

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“This is an adaptation of the Cooking Light "Chicken Tamale Casserole." My family really likes the casserole different ways - with chicken, ground beef, or ground turkey.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 cup preshredded 4-cheese Mexican blend cheese, divided
  • 13 cup skim milk
  • 1 egg, lightly beaten
  • 1 teaspoon ground cumin
  • 18 teaspoon ground red pepper
  • 1 (14 3/4 ounce) can cream-style corn
  • 1 (8 1/2 ounce) box corn muffin mix
  • 1 (4 ounce) canchopped green chilies, drained
  • cooking spray
  • 1 (10 ounce) can red enchilada sauce
  • 2 cups 85% lean ground beef, cooked
  • 12 cup nonfat sour cream

Directions

  1. Preheat oven to 400 degrees.
  2. Combine 1/4 cup cheese and next 7 ingredients (through chilis) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9 inch baking dish coated with cooking spray.
  3. Bake at 400 degrees for 15 minutes or until set.
  4. Pierce entire surface liberally with a fork.
  5. Top with browned ground beef.
  6. Sprinkle with remaining 3/4 cup of cheese.
  7. Pour enchilada sauce over top.
  8. Bake at 400 degrees for 15 minutes or until cheese melts.
  9. Remove from oven; let stand 5 minutes.
  10. Cut into 8 pieces.
  11. Top with sour cream if desired.

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