This is a printable version of this recipe. Click here to view the original version.

Easy Tamale Bake

From An Expat Cooks

Easy Tamale Bake

Serves 4-6


  • 1 pound (450 g) ground beef (I use a beef/pork mix)
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 bell pepper, finely diced
  • 1 Tablespoon (15 mL) vegetable oil
  • 8 ounces (240 mL) tomato sauce
  • 1 cup (175 g) corn
  • 8 ounces (226 g) kidney or black beans
  • 1 teaspoon salt
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon black pepper
  • 1 cup (113 g) cheddar cheese, shredded
  • 1-8.5 ounce box Jiffy Cornbread mix
  • 1 egg
  • 1/3 cup (80 mL) milk

Optional garnish: sour cream or Greek yogurt


Preheat oven to 375 degrees F (190 C). Grease an 8" (20 cm) or 9" (23 cm) square baking dish; set aside.

Brown the ground beef, onion, garlic, and bell pepper over medium high heat until the meat is no longer pink. Drain fat if needed. Stir in the tomato sauce, corn, beans, salt, chili poweder, cumin, chipotle chili powder, and black pepper. Let the mixture simmer for 10 minutes until thick.

Pour the mixture into the greased baking dish and top with cheese.

In a small bowl, mix together the cornbread mix, egg, and milk and spread over the meat mixture. Bake for 20 minutes until the cornbread light golden brown.

Serve hot with a dollop of sour cream/Greek yogurt, if desired.