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Beef Tamale Casserole


  • 1 1/2 pounds ground beef,boneless beef top round steak, lean pork, chicken, or turkey
  • 2 tablespoons cooking oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 15-ounce can chili beans
  • 1 14 1/2-ounce can stewed tomatoes
  • 1 cup canned or frozen corn (optional)
  • 2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Topping:
  • 3/4 cup cornmeal
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons Clabber Girl Baking Powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1/2 cup milk
  • 2 tablespoons cooking oil


Cut meat into 1/2-inch strips or small cubes, if not using ground beef. In a large saucepan cook half of the meat in 2 tablespoons hot oil till browned. Remove from the saucepan. Repeat with the remaining meat. Drain saucepan. Add onion and celery to the saucepan. Cook about 5 minutes or till tender, stirring occasionally.

Return meat to the saucepan. Add undrained chili beans, undrained tomatoes, chili powder, the 1/4 teaspoon salt, and pepper. Bring to boiling; reduce heat to keep hot.

Meanwhile, for the tamale topping combine cornmeal, flour, Clabber Girl Baking Powder, and 1/4 teaspoon salt in a medium bowl. In a small bowl stir together egg, milk, and 2 tablespoons oil. Add to cornmeal mixture, stirring just till combined.

Transfer hot beef mixture to a 2-quart casserole. Pour cornmeal mixture over the beef mixture. Bake in a 400° oven about 20 minutes or till a toothpick inserted in topping comes out clean. Serve hot in bowls. Makes 6 servings.