Best Cathys Beef Tamale Casserole Recipes

BEEF TAMALE CASSEROLE

Steps:

• Preheat your oven to 400 F degrees.
• Add the cornmeal, sugar, salt, baking powder to a medium size bowl and whisk together. Add the egg, butter, and buttermilk and whisk well. Stir in the creamed corn and the green chiles.
• Pour the cornbread mixture into a large skillet or a 9x9 inch baking pan. Bake for 20 to 25 minutes or until the edges are golden and the cornbread is done. Insert a toothpick in the center of the cornbread, if it comes out clean, it's done.
• While the cornbread is cooking, prepare the beef. In another large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink, about 5 minutes. Add the onion, garlic, cumin, chipotle powder, chili powder, salt, pepper and stir. Cook until the onion has softened, another 3 to 5 minutes.
• Add half of the enchilada sauce to the meat mixture and stir. Set aside.
• When the cornbread is done, poke holes into it with a fork, or I used the end of a wooden spoon. Pour the remaining enchilada sauce over the top of the cornbread and spread.
• Top with the ground beef and the shredded cheese.
• Bake the casserole for another 15 minutes or until the cheese has melted and has started to lightly brown on top.
• Let cool for about 5 minutes, then top the casserole with cilantro and your favorite toppings.

BEEF TAMALE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Make the cornmeal layer by mixing yellow cornmeal, 1/2 teaspoon salt and 4 cups water in a saucepan.
• Over medium heat, bring mixture to a boil.
• Reduce heat and then cook, stirring, until thickened (about 5 minutes).
• In a large skillet, cook beef, onion, bell pepper and garlic until meat is longer pink and vegetables are tender (about 5 minutes).
• Stir in seasonings, tomatoes, beans and corn and simmer for about 5 minutes.
• Spray a 9x13-inch baking dish with non-stick spray (or large casserole dish).
• Spoon in meat mixture.
• Spread cornmeal mixture over and then sprinkle with cheese.
• Bake, uncovered, until bubbly and cheese is melted, about 30 minutes.
• Let stand 10 minutes before serving.

EASY TAMALE CASSEROLE

Steps:

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

TAMALE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
• Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.

SKILLET BEEF TAMALES

Steps:

• In a large skillet coated with cooking spray, cook beef and peppers over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in salsa, corn and water; bring to a boil., Stir in tortilla strips. Reduce heat; simmer, covered, 10-15 minutes or until tortillas are softened. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted. Serve with sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with sour cream.

CATHY'S BEEF TAMALE CASSEROLE

Steps:

• 1. Preheat oven 350.
• 2. Add extra virgin olive oil or spray a pan and saute onions & shallots in a large pan until they start to get golden in color. Add diced bell pepper and saute. Push the onions and shallots off to the side.
• 3. Add ground beef and brown breaking it up with your spoon. When its no longer pink mix the onion shallot and peppers with your meat and add frozen vegetables and taco seasoning. Mix well and add ranch style beans. Heat thru.
• 4. While the ground beef is browning (or before you start that part)you can make the cornbread topping. Add all the dry ingredients in a large enough bowl and mix well. Make a well in the center of the bowl and add your wet ingredients in the center and mix until everything is moist. The mixture will be on the thicker side.
• 5. Spray an 8x10 pan. Take about a 1/4 of the cornbread mixture and make a layer on the bottom of the pan. Put your meat mixture on top of that and then top with the rest of the cornbread mixture.
• 6. Bake at 350 for about 45 minutes - an hour. Its done when the top is golden brown.