Some foods just make you happy! Beef Tamale Supper will have you grinning from ear-to-ear with comforting delight! Sweet, golden cornbread is encased with some spicy enchilada sauce, a perfectly seasoned and saucy ground beef mixture, and a layer of melted Monterey Jack cheese to make everything glow! Make your next Tex-Mex meal a sweet one, radiating with joy with this Beef Tamale Supper. It’s just so blissfully satisfying, you will be “a-maize-d”!
Ingredients
For the cornbread:
- 1/2 cup cornmeal
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 egg
- 4 tablespoons unsalted butter, melted
- 1/3 cup buttermilk
- 1 (14.75-ounce) can cream-style corn
- 1 (4.5-ounce) can diced green chiles
For the casserole:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10-ounce) can enchilada sauce, divided
- 2 cups Monterey Jack, cheddar, shredded, can substitute Mexican-blend cheese
Optional toppings:
- 1 tablespoon cilantro, chopped
- avocado, to taste, sliced
- jalapeƱo pepper, to taste, sliced
- cherry or grape tomatoes, to taste
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease a large, oven-safe skillet or a 9×9-inch baking dish.
Step 3 –In a large bowl, add the cornmeal, the sugar, 1/2 teaspoon of the salt, and the baking powder and whisk to combine.
Step 4 –Add the egg, the melted butter, and the buttermilk to the cornmeal mixture and whisk to combine.
Step 5 –Add the corn and the green chiles to the cornmeal mixture and stir to combine.
Step 6 –Evenly pour the cornbread mixture into the prepared skillet and bake until the edges are golden and a toothpick inserted into the center comes out clean, about 20-25 minutes.
Step 7 –While the cornbread is baking, in a large skillet over medium-high heat, heat the olive oil.
Step 8 –Add the ground beef to the heated oil and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
Step 9 –Add the onion, the garlic, the cumin, the chipotle powder, the chili powder, the remaining salt, and the black pepper to the beef mixture and cook, stirring occasionally, until the onion has softened, about 3-5 minutes.
Step 10 –Add 1/2 of the enchilada sauce to the ground beef mixture and stir to combine. Set it aside.
Step 11 –Use a fork or the end of a wooden spoon to poke holes into the top of the cornbread.
Step 12 –Evenly pour and spread the remaining enchilada sauce over the top of the cornbread.
Step 13 –Pour the ground beef mixture on top of the enchilada sauce-soaked cornbread and sprinkle with the cheese.
Step 14 –Bake the casserole until the cheese has melted and is lightly brown, about 15 minutes.
Step 15 –Transfer the casserole to a wire rack and let it cool, about 5 minutes.
Step 16 –Serve the casserole topped with the cilantro, the avocado, the jalapeƱo, and the tomatoes.
