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Easy Tamale Casserole

Serves 8
Time 30 min
A family favorite! Made with gluten-free cornbread mix, this is a great recipe to make with kids (no knives needed so even younger ones can help), and you'll have leftovers. Round out your meal with a big green salad.
Ingredients
  • 1 pound ground beef or bison
  • 1 (15.0-ounce) can ranchero beans
  • 1 (16.0-ounce) jar medium salsa
  • 1 (12.0-ounce) box gluten-free corn bread and muffin mix
  • 1 egg
  • 1 1/3 cup low-fat buttermilk
  • 6 tablespoons melted unsalted butter
  • 1 (4.0-ounce) can diced mild green chiles (optional)
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Method

Preheat the oven to 400°F.

In a large skillet, brown meat, breaking up any large pieces.

Drain well and return to stove.

Add beans and salsa, stir to combine and simmer over medium heat 5 to 7 minutes.

Let cool slightly then spoon into a 9x12-inch casserole dish.

Prepare cornbread batter according to package directions, using egg, buttermilk, butter and green chiles, if desired.

If desired, mix drained green chiles into batter.

Carefully spoon over top of beef mixture. Smooth out to cover.

Bake until cornbread is lightly brown and filling is bubbling, about 25 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound ground beef or bison
  • 1 (15.0-ounce) can ranchero beans
  • 1 (16.0-ounce) jar medium salsa
  • 1 (12.0-ounce) box gluten-free corn bread and muffin mix
  • 1 egg
  • 1 1/3 cup low-fat buttermilk
  • 6 tablespoons melted unsalted butter
  • 1 (4.0-ounce) can diced mild green chiles (optional)
Shop with Prime

Exclusively for Prime members in select ZIP codes.