Easy Tamale Casserole Recipe

I added chili powder and cumin to the meat and onion mixture (and cooked the beef and onions together). I had to put mine in a 9x13 pan since my cast iron was not large enough to hold everything. Overall this was a good recipe - easy to adjust the spiciness / seasonings to your tastes. We used Jiffy cornbread mix and found the sweetness of the mixture was a little bit of an odd combination with the rest of the flavors in the dish - so I would just use one without so much sugar in the mix next time I think.

After reading reviews, I knew I wanted more flavor and spice. I added 2 tsp each of chili powder and garlic powder, 1 tsp each Mexican oregano and cumin, and used Rotel instead of canned tomatoes. I also added a small can of green chilis to the cornbread mixture and pepper jack cheese instead of cheddar. It was perfect! Not too spicy, just plenty of flavor!

I thought it looked a little bland. So here are the changes I made. I sauté onion and 2 cloves of garlic, then put one tablespoon ground cumin, chili powder and added two tablespoons chili-o. Then added 8oz can of El Pato jalapeño sauce. Then I put only 1 can of pinto beans and 1can diced tomato and the added the browned ground beef. I didn't change corn bread but I did put more cheese on top corn bread. It took longer cook time 30 minutes at 20 minutes I covered with aluminum foil. With changes I this recipe 5 stars. My husband gave it a 10.

I made a few changes. Taco seasoning (recipe from this site) to the meat. Refried beans in place if pintos. Added the cheese to the meat mixture. While I was cooking the meat mixture on top the stove, I put the cornbread in the oven in a cast iron skillet the same size as the one on stove top. This speeds things up and insures the corn bread isn't soggy on the bottom. Also, for those of you that don't care for sweet cornbread, buy or make an unsweetend cornbread mix. I served this with sour cream, shredded lettuce, chopped tomatoes, sliced black olive, pickled jalapeno, shredded mexican style cheese and picante sauce

I made this recipe part of my regular weeknight dinner rotation because it's so easy to whip up. I cook mine in a 12 inch cast iron pan. I use turkey meat (bc I dont eat beef) I cook the turkey with the onion and add garlic, paprika, chili powder, red pepper flakes, and cumin. I just throw them all In and measure by smell. Once the turkey has browned I throw in the beans and drained tomatoes and cook on high for about 10 minutes to marry flavors and cook down the juices. Once it's done I put a thick layer of cheddar on the meat mix before I spread my cornbread. I use gluten free corn bread because of an allergy that said this works with home made corn bread too (you're basically just omitting the milk and butter and using creamed corn in their place) I top my corn bread with a little cheddar and cook. So good! And super easy. This has replaced taco night in our house because its actually easier and far less messy.

Per the Helpful reviews (thank you!), added 2 cloves chopped garlic to the onions, 1T each ground cumin and chili powder to the meat sauce and subbed 1 can each drained diced tomatoes and El Pato tomato sauce for the 2 cans crushed to the meat sauce. Also used 1 can of refried beans instead of 2 cans pinto. Used a 7.5-oz Martha White corn muffin mix using the pkg instructions (the only one that didn't have sugar, per recommendations) and frozen corn instead of creamed. Put a layer of Mexican blend shredded cheese on the meat sauce before adding the cornbread batter to avoid sogginess and then more shredded cheese on top. Fit in a 12" cast iron skillet and was done in 25 min. Nice amount of heat. A keeper!

This was fabulous and will be put into our rotation. A few things I did differently. I used a jar of salsa instead of crushed tomatoes and used taco seasoning when I fried my meat. I added cheese into cornbread/corn mixture then added more on top. After it baked I topped with my own relish of chopped onion, avocado, tomato and a little olive oil salt and pepper.

Been making this for years and it's completely customizable and for flavor a must. I make a 9x13 so I suppose doubled. To my meat/onion mixture I add a cream soup this time I used creamy poblano, cream of cheddar is good, cream of mushroom. We like creamy I added rotel and season of course cumin, garlic powder, chili even mexican oregano is great then the beans good amd drained i like it cheesy throughout so I add a big hand full of sharp cheddar mixed it up put in my dish, my cornbread mix i use two packages a can of cream corn and can of reg corn, small can of green chili's, a spoon of the rotel for color a little chili powder a small handful of cheese with the egg mix it up pour on top and bake last few minutes add a little more cheese on top. It's a great easy dish. Yes I have made it as is and it's great. But if you want tamale/mexican flavor you gotta doll it up. Get creative ! Have fun it's hard to screw it up. Just be careful not make watery drain the beans good. Don't add watery things to the cornbread topping (the rotel tomatoes I add for color are good and drained )

I cooked this, and it wasn't bad. I also felt it needed more spices/salt and pepper. More cheese too. I don't like "Jiffy" style cornbread, so I made my own (easy). Surprisingly, I decided to put the CB mixture on the top, AND the bottom. I had cornbread everywhere, and it was delicioso. I also smashed up the pintos. I would make this again.

I followed the instructions and the advice of others who posted reviews. Added minced garlic, 1 teaspoon each of cumin, chili, and smoked paprika powder. Substituted one can of Rotel for one of tomatoes, and used 2 cans taco seasoned black beans. I didn’t drain them but let it all simmer down until nicely thickened. Spooned into a 9x13 dish, topped with most of the cheese and refrigerated overnight. Removed from fridge and topped with the cornbread mixture (not the sweet) and sprinkled remaining cheese on top. Baked per directions and off to the church potluck. It was a hit!

This recipe makes a good base, but is Mexican only in the eyes of a Swede in Minnesota. Mince one jalapeño, two cloves garlic. A can of Rotel versus crushed tomatoes. A tablespoon of chili powder and cumin. A half teaspoon of Ancho powder. I'd opt for drained and rinsed black beans rather than the pinto, but that's just me.

It was good my husband even liked it. Used taco seasoning and masa instead of cornbread but next I will try it with cornbread.

Mmmmm GOOD😋😋

Yummy...

The filling was rather bland and the texture was too mushy and had too much crushed tomato sauce. We added Rotel fire roasted tomatoes and quite a bit of other seasonings to spice it up a bit. I will not make this again, but if I did, I would use only diced tomatoes and no crushed tomatoes. The cornbread crust with creamed corn was delightful and I will make that again to serve with chili and other meals.

I basically made it like it is listed, I did add chili powder and cayenne pepper. I definitely will make this again.

In South Africa. Not familiar with cornbread - no instant packets for that here. Any good recipe for cornbread so I can make this recipe here? :-) thanks!

This recipe makes a good base, but is Mexican only in the eyes of a Swede in Minnesota. Mince one jalapeño, two cloves garlic. A can of Rotel versus crushed tomatoes. A tablespoon of chili powder and cumin. A half teaspoon of Ancho powder. I'd opt for drained and rinsed black beans rather than the pinto, but that's just me.

So yummy and comforting 🤤

I added 1/2 teaspoon of cayenne and 1/2 teaspoon of ground red pepper. I like a little spice.