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!
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.
