Almost Tamale Casserole, by Beverly Hicks Burch

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I may have mentioned a time or two that I love tamales! I’m even contemplating the voyage of experimenting with home-made tamales. But, that is still in the contemplating stage.

In the interim I need a good tamale fix ever now and again. The other day while perusing some recipes I found one recipe that promised to be quick, easy fix and very similar in taste to tamales. Hummm…I saw a dinner plan in our future.

Well, last night was the right time. We’ve been preparing for the holidays…starting the Thanksgiving cooking and yes, even beginning our Christmas decorating because we have so much to decorate and want to enjoy more than a couple of days. Also, I’ve been so under the weather that complicated cooking is just out of the picture.

This recipe originally called for a can of black bean, but to me that just didn’t seem to jive with tamales, so I substituted a can of Bush’s Pinto beans. The result? Yum! Just what I was looking for. Another tweak I might making next time I prepared this dish? I’d consider using a little more enchilada sauce…just a preference we would like…also, a can of corn would be excellent in this!

As Tall & Handsome said last night, this is definitely a keeper.

Almost Tamale Casserole

1 lb. lean ground beef (we use ground round or sirloin)

1 small onion, chopped

1 jalapeno pepper, seeded, deveined and chopped

1 – 15 oz. can red enchilada sauce

1 – 15 oz. can pinto beans, drained and rinsed

1 teaspoon granulated garlic

1 teaspoon cumin

1 8.5 oz. pkg. cornbread mix (we used Jiffy)

2 cups grated cheese (we used the Four Cheese Mexican Cheese)

1. Preheat oven to 350°.

2. Brown ground beef, chopped onion and jalapeno until beef is no longer pink.

3. Next, stir in enchilada sauce, drained pinto beans, granulated garlic and cumin. Stir well, and cook mixture about 3 minutes. (you could add a can of corn at this stage)

4. Pour beef mixture into a 13 x 9 baking dish that has been sprayed with cooking spray.

5. Prepared cornbread mix as directed and mix in the grated cheese.

6. Spoon cornbread over the top evenly.

7. Bake for 20 minutes or until cornbread is set and toothpick inserted comes out clean.


almost tamale casserole

Before dipping in…

almost tamale casserole B

T & H helped himself…

© 2012 Beverly Hicks Burch All Rights Reserved.

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Comments: 2

  1. Rachel Kendrick January 6, 2013 at 7:49 pm

    I tried the Tamale casserole, Bev. Very good! I didn’t have the jiffy cornbread mix so I just mixed up my regular cornbread recipe (for small skillet of cornbread) and it worked fine. As you say, this one’s a keeper!

    • bamasteelmagnolia January 9, 2013 at 8:43 pm


      So glad you enjoyed it! We eat a lot of southwestern/Mexican around here, but we’re open to cuisine period 😉 I’m so glad you stopped by and found something you enjoyed. Hope there’ll be a few other things, too.

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