Easy Tamale Casserole

My mom liked to make the Hamburger Helper® version of this recipe. When I moved to another state, I could not find it, so I came up with this. Memories of home. My hubby likes for me to spice this up sometimes, so I will use a 14-ounce can of tomatoes and green chiles in it or just use a Mexican-style cornbread mix sometimes.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 515 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 egg, lightly beaten
• 1 cup shredded Cheddar cheese
• 1 small onion, chopped
• 1 pound ground beef
• 1 (15 ounce) can cream-style corn
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 2 (15 ounce) cans crushed tomatoes
• 1 (6 ounce) box cornbread mix

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper.

Step 3

Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat.

Step 4

Stir pinto beans and crushed tomatoes into the beef mixture.

Step 5

Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture.

Step 6

Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes.