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Beef Tamale Casserole (2 casseroles)
45 minServes 12Nutri-Score C€€
C
45 min
45 minBeef Tamale Casserole (2 casseroles)
what you need
Ingredients
lean ground beef (93% lean)Meat1.4 kg
taco seasoning packets (mild)Spices2 pieces
canned sweet corn (drained (2 x 14 oz cans))Produce794 g- diced green chiles (canned, drained)Produce113 g
red enchilada sauce (1 jar)Pantry400 g
Mexican shredded cheese (2 bags)Dairy450 g- Greek yogurt (for topping, optional)Dairy120 g
per serving
Nutrition
315kcal
- Carbs
- 15 g
- Proteins
- 27 g
- Fat
- 17 g
what you’ll use
Tools
Frying pan
Baking dish ×2
Mixing bowl
Oven
step by step
Method
- Step 1
Cook the beef
- Brown the ground beef in a skillet over medium-high heat, breaking it up as it cooks.
- Stir in the taco seasoning and cook until the beef is fully cooked through.
- Step 2
Fill the casserole dishes
- Divide the seasoned beef between the two casserole dishes.
- Mix the corn, green chiles and enchilada sauce in a bowl.
- Spoon the corn mixture evenly over the beef in both dishes.
- Step 3
Top with cheese
- Scatter the shredded Mexican cheese generously over both casseroles.
- Step 4
Bake
- Bake both dishes until hot and the cheese is melted and bubbly.
- Step 5
Serve or freeze
- Serve one casserole topped with Greek yogurt.
- Cool and freeze the second casserole for up to three months.