Tamale Casserole
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Tamale Casserole


  • 1 pound lean ground beef
  • 1/2 cup chopped sweet yellow onion
  • 1 (11 oz) can Mexican-style corn, drained
  • 1 cup chunky salsa (mild, medium, or hot, according to your taste)
  • 1 (6 oz) can tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 cup reduced-fat Mexican-blend shredded Cheese
  • 1 (8 oz) pkg. corn muffin mix
  • 1/3 cup skim Milk
  • 1/4 cup egg substitute


  1. Preheat oven to 375 degrees. In a non-stick skillet cook beef and onion until meat is browned; add spices and cook for 2 minutes, then remove from heat. In a mixing bowl, combine meat mixture, corn, salsa, tomato paste, chili powder, garlic powder and cumin; spoon mixture into an 8-inch square baking dish. Top evenly with shredded cheese. In a small bowl, combine muffin mix, milk and egg substitute; stir just until moistened. Spread mixture over cheese. Bake, uncovered for 20 minutes or until top is golden brown.