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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
  • 2 tbsp. cooking oil
  • 1/2 c. onions chopped
  • 1/2 c. celery chopped
  • 1 can chili beans 15 oz.
  • 1 can stewed tomatoes 14 1/2 oz.
  • 1 c. frozen corn or canned, optional
  • 2 tsp. chili powder
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • topping
  • 3/4 c. cornmeal
  • 1/3 c. all-purpose flour
  • 1 1/2 tsp. Clabber Girl Baking Powder
  • 1/4 tsp. salt
  • 1 lg. eggs beaten
  • 1/2 c. milk
  • 2 tbsp. 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 until browned. Remove from the saucepan. Repeat with the remaining meat. Drain saucepan. Add onion and celery to the saucepan. Cook about 5 minutes or until 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 tbsp 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 a 400 F oven about 20 minutes or until a toothpick inserted in topping comes out clean. Serve hot in bowls.