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Beef Tamale Casserole

Categories: Main Dishes

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This is a hearty dish perfect for cold weather days. The cornbread layer on top is moist and goes very well with the beef tamale mixture below.


  • 1 1/2 lb. ground beef boneless beef top round steak, lean pork, chicken, or turkey
  • 1/2 c. celery (chopped)
  • 1/2 c. onion (chopped)
  • 15 oz. chili beans (undrained)
  • 14.5 oz. stewed tomatoes (undrained)
  • 1 c. Corn (may use frozen or canned)
  • 2 tsp. chili powder
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • Cornbread Topping for Beef Tamale Casserole
    • 3/4 c. cornmeal
    • 1/3 c. all-purpose flour
    • 1 1/2 tsp. Clabber Girl Baking Powder
    • 1/4 tsp. salt
    • 1 egg (beaten)
    • 1/2 c. milk
    • 2 Tbsp. vegetable oil


Preheat oven to 400 degrees F. 

Cut meat into 1/2-inch strips or small cubes, if not using ground beef. In a large saucepan, brown the meat. Add celery and onion to the saucepan. Drain the grease from the saucepan. Cook about 5 minutes or until onion and celery is tender, stirring occasionally.

Add chili beans, tomatoes, corn, chili powder, salt, and pepper to saucepan. Bring to boiling; reduce heat to keep warm.

Cornbread Topping: Combine cornmeal, flour, Clabber Girl Baking Powder, and salt in a medium bowl. In a small bowl stir together egg, milk, and oil. Add to cornmeal mixture, stirring just until combined.

Transfer hot beef mixture to a 2-quart casserole. Pour cornmeal mixture over the beef mixture. Bake in preheated oven about 20 minutes or until a toothpick inserted in topping comes out clean. Serve hot in bowls.

Yield: 6 servings