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–+ servings

One-Hot-Tamale Bake

BeefCasserole
Time :55 minutes
Yield :8 servings
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Woo-ee! One-Hot-Tamale Bake brings the heat in the most flavorful of ways! But before it gets too hot in here, there is a cool and sweet cornbread layer that carries the beefy, taco-seasoned topping, which is where you'll taste that little kick of spice! Of course, you can't have a Tex-Mex feast without all the creamy, refreshing, and spicy add-ons, so load it up to your heart's content! Turn up the heat with some of our One-Hot-Tamale Bake!
Woo-ee! One-Hot-Tamale Bake brings the heat in the most flavorful of ways! But before it gets too hot in here, there is a cool and sweet cornbread layer that carries the beefy, taco-seasoned topping, which is where you'll taste that little kick of spice! Of course, you can't have a Tex-Mex feast without all the creamy, refreshing, and spicy add-ons, so load it up to your heart's content! Turn up the heat with some of our One-Hot-Tamale Bake!

Ingredients

For the bake:

  • 1 (8.5-ounce) package cornbread mix
  • 1 (14.75-ounce) can creamed corn
  • 2 eggs
  • 1/2 cup milk
  • 2 cups cheddar cheese shredded, divided
  • 1 pound ground beef
  • 1 (1-ounce) package taco seasoning
  • 2/3 cup salsa
  • 1 (10-ounce) can enchilada sauce

Optional toppings:

  • jalapeños to taste, sliced
  • cilantro to taste, chopped
  • green onions to taste, sliced
  • lime wedges to taste

Directions

  • Preheat the oven to 400 degrees F.
  • Coat a 13x9x2-inch baking dish with nonstick cooking spray.
  • In a large bowl, combine the cornbread mix, the creamed corn, the eggs, the milk, and 1 cup of the shredded cheese.
  • Pour the cornbread mixture into the prepared baking dish and bake for 20 minutes.
  • While the cornbread mixture is baking, in a large skillet over medium heat, cook the beef, while crumbling, until it is no longer pink, about 5-7 minutes. Drain the excess fat.
  • Stir the taco seasoning and the salsa into the beef and cook for 5 minutes.
  • Transfer the beef mixture from the heat.
  • Toss the beef mixture with the enchilada sauce.
  • Pour the beef mixture over the cornbread mixture and top with the remaining shredded cheese.
  • Bake the casserole until the top is bubbly and golden-brown, about 20 minutes.
  • Let the casserole rest for 5 minutes.
  • Serve the casserole topped with the jalapeños, the cilantro, the green onions, and the lime wedges.
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