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This Week's Top Recipes

One-Hot-Tamale Bake

BeefCasseroleMexican

Time: 55 minutes

Yield: 8 servings

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About

Woo-ee! One-Hot-Tamale Bake brings the heat in the most flavorful of ways! But before it gets too hot in here, there is a cool and sweet cornbread layer that carries the beefy, taco-seasoned topping, which is where you'll taste that little kick of spice! Of course, you can't have a Tex-Mex feast without all the creamy, refreshing, and spicy add-ons, so load it up to your heart's content! Turn up the heat with some of our One-Hot-Tamale Bake!

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Ingredients

  • For the bake:
  • 1 (8.5-ounce) package cornbread mix
  • 1 (14.75-ounce) can creamed corn
  • 2 eggs
  • 1/2 cup milk
  • 2 cups cheddar cheese, shredded, divided
  • 1 pound ground beef
  • 1 (1-ounce) package taco seasoning
  • 2/3 cup salsa
  • 1 (10-ounce) can enchilada sauce
  • Optional toppings:
  • jalapeños, to taste, sliced
  • cilantro, to taste, chopped
  • green onions, to taste, sliced
  • lime wedges, to taste

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Coat a 13x9x2-inch baking dish with nonstick cooking spray.

Step 3 -In a large bowl, combine the cornbread mix, the creamed corn, the eggs, the milk, and 1 cup of the shredded cheese.

Step 4 -Pour the cornbread mixture into the prepared baking dish and bake for 20 minutes.

Step 5 -While the cornbread mixture is baking, in a large skillet over medium heat, cook the beef, while crumbling, until it is no longer pink, about 5-7 minutes. Drain the excess fat.

Step 6 -Stir the taco seasoning and the salsa into the beef and cook for 5 minutes.

Step 7 -Transfer the beef mixture from the heat.

Step 8 -Toss the beef mixture with the enchilada sauce.

Step 9 -Pour the beef mixture over the cornbread mixture and top with the remaining shredded cheese.

Step 10 -Bake the casserole until the top is bubbly and golden-brown, about 20 minutes.

Step 11 -Let the casserole rest for 5 minutes.

Step 12 -Serve the casserole topped with the jalapeños, the cilantro, the green onions, and the lime wedges.

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