Sweet & Spicy Tamale Casserole
Add to CollectionSweet & Spicy Tamale Casserole is a mix of fresh and dried peppers, onions, and more to kick up the heat - combined with the sweetness of cornbread and creamed corn, which comes together to provide the perfect amount of flavor in every bite.
Equipment
- Baking dish, 9x13-inch
- Skillet, large
- Mixing bowl, medium
- Spatula
- Whisk
Ingredients
- 1 lb ground beef
- 1 medium red bell pepper , diced
- 1 medium onion , diced
- 8 oz Taco Bell mild taco sauce , or your favorite brand
- ¼ tsp dried oregano
- 1 tsp ground roasted chili peppers (found at the Asian market) , to preferred taste
- salt + pepper , to preferred taste
- dried red chili pepper flakes , to preferred taste
- 2 8.5 oz boxes of Jiffy Corn Muffin Mix
- 2 medium eggs
- ⅔ cup milk
- 1 cup Mexican blend shredded cheese
- 1 can creamed corn , drained
Optional Toppings
- sour cream
- dried parsley
- additional salsa
Instructions
- Preheat oven to 350° F.
Can of Sweet Creamed Corn
- Pour the creamed corn into a strainer and allow it to drain until needed. Gently push around the corn with a spoon to drain additional liquid.
Meat Mixture
- Brown the ground beef over medium heat in a large skillet. After about 6 minutes of browning the meat, stir in the red bell pepper, onion, salsa, and all seasonings. Combine well, reduce the heat, and continue to stir and cook until the meat is no longer pink. Taste test the mixture and add additional seasonings to reach the preferred taste.
Corn Muffin Mix + Assembly
- Mix both packages of the corn muffin mix, both eggs, and milk in a large mixing bowl. Use a whisk to combine. Spray a 9x13 inch baking dish with non-stick cooking spray. Spread half of the corn muffin mixture into the prepared baking dish. Add half of the shredded cheese to the remaining corn muffin mix in the mixing bowl and mix well. Set aside.In the baking dish, top the corn muffin mixture with the sweet corn, followed by the remaining half of the shredded cheese. Then add the beef mixture. Top the beef mixture with the corn muffin/shredded cheese mixture and carefully spread it around the top with a fork. Bake for 50 to 60 minutes until the top is golden brown and the corn muffin has been cooked through.
Notes
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