Tamale Casserole


Tamale Casserole

Tamale Casserole
55 Min

This hearty south-of-the-border beefy Tamale Casserole made with an easy cornmeal crust is simply out of this world. Teamed with your favorite Tex-Mex go-alongs, its got just the right amount of spice and stick-to-your-ribs comfort!

What You'll Need

  • 2 pounds ground chuck
  • 1 large onion, chopped
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 tablespoons chili powder
  • 1 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 3 cups milk
  • 2 cups cornmeal
  • 1 (14.5-ounce) can whole kernel corn, drained
  • 1 (6-ounce can) pitted black olives, drained
  • 1 cup shredded sharp Cheddar cheese

What to Do

  1. Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
  2. In a large skillet over high heat, cook ground chuck and onion until browned. Stir in tomatoes, chili powder, 1/2 teaspoon salt, and pepper; simmer over medium-low heat 15 minutes.
  3. Meanwhile, in a medium saucepan, mix milk with cornmeal and remaining 1/2 teaspoon salt and cook over medium heat 3 to 5 minutes, or until thickened. Line bottom and sides of prepared casserole dish with cooked cornmeal.
  4. Stir corn and olives into meat mixture and spoon into casserole dish.
  5. Bake 20 minutes; remove from oven and sprinkle with cheese. Return to oven and cook 10 more minutes or until cheese is melted and meat is heated through.






  • Recipe adapted from Beyond Delicious: The Ghost Whisperer's Cookbook, by Mary Ann Winkowski and David Powers.  


Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 558
  • Calories from Fat 267
  • Total Fat 30g 46 %
  • Saturated Fat 11g 55 %
  • Trans Fat 1.1g 0 %
  • Protein 32g 65 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 99mg 33 %
  • Sodium 1,269mg 53 %
  • Total Carbohydrates 41g 14 %
  • Dietary Fiber 4.9g 20 %
  • Sugars 8.5g 0 %

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This is really delicious. I made it for hubby and me and we really enjoyed it. The crust was not mushy at all, had thickened up very nicely, and the spice level of the filling was right on the money. I'm making it again for a potluck this weekend.

We avoided the mushy crust by cooking the cornmeal/milk on the stove top till boiling and then till thick, stirring constantly. We pressed this into the casserole dish sprinkled with kosher salt and brushed with a tablespoon of olive oil. We baked this by itself ( no meat mixture) for 15 to 20 minutes at 400. Then we reduced the oven to 350 and baked as the recipe states.

Great tip lutrapeg! I am going to do that when I make it! I like hominy, so I'll use that for a cornier taste. lol

The hamburger/corn/tomato filling for this dish is very tasty. Unfortunately, the corn meal mixture for the bottom ended up really mushy. I know I used the right amounts of milk and corn meal and cooked it long enough on the stove, but the mixture never thickened properly and was very runny when I put it in the casserole dish. Then after I baked it (again, for the length of time in the recipe), and spooned it out, the corn meal bottom was still mushy. I like the filling but would use a corn bread mix topping next time instead of the mushy corn meal bottom.

My Grandmother used to make a Tamale Pie but, she used corn tortillas instead of the cornmeal mixture - simpler and just as delicious . . . just line the pan with the tortillas, then proceed as directed - her recipe was ALWAYS a HIT!

jkajihiro 8297124 on May 05, 2012 said hominy (a type of corn) not hormel (a cooked can good) bicycleben56 6783495. But you could use just can corn also. Ruby

Looks great, the fixings is simple but I like 2 use ready made tamales. I git a dozen or so tamales ready made(beef, chicken or pork), I take the meat(add it to the meat I'm cooking) and line the dish w/the masa. cook all other ingredient w/tamale meat add or - the spices to taste. Ifin I have any masa left I crumble it over the top w/ cheese, vegs and bake in oven until cheese melted. My mother did it this way 4ever. I think she picked it up in Valley in the early '50's. She also made Frito pie basically like this. and OOHH, IT'S SO GGOOOODD!!!!!!!!!!!!!

The recipe for this one on TV showed using corn muffin mix on bottom and top and baked in an oblong cake pan then served in squares. Is this pretty much the same one? it looks different. Also I think some of the canned corn and shredded cheese was mixed into the top corn muffin mix and then spread on top with extra cheese sprinkled over all. Nan 33

From TX I was out of cornmeal but had a can of tamales that I placed in the backing dish, covered with a can of beef chili (no beans) mixed w/ 1/2 a can of hominy and fresh tomato. Melt cheese on top. Served with black beans & sour cream. The kids loved it!

That's oohh, it's ggoooodd. Austex is great but hormel is bad!!!!!!!

Perfect Winner! I cook on Fridays in a assisted living home. This is a keeper. Couldn't afford black olives so I subsitued with dill hamburger pickle slices and it work.

good recipe, I have a slightly different recipe, where as you just brown the meal I make a small pan of cornbread and cube it and mix it in, and I also make a sour cream topping, 16 oz. of sour cream and 2 heaping tablespoons of original rotel, then chill till ready to eat then add some to each serving, thanks Donna

Looks good. Can't wait to try it!

I would to no if you can buy the cookcook that is call Ghost Whisperer by Mary Ann Winkowskic. And how much is the cookbook and is there a store in Topeka that has it?

YOUR COOKBOOK IS ON AMAZON - Beyond Delicious: The Ghost Whisperer's Cookbook: More than 100 Recipes from the Dearly Departed by Mary Ann Winkowski and David Powers (Sep 13, 2011) Paperback : $17.95 $13.80 40 new from $10.73 22 used from $9.67 I HOPE THIS HELPS YOU. RUBY


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