Easy Tamale Casserole
This tamale casserole gives me memories of home. 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. My hubby likes for me to spice this up sometimes, so I will add a 14-ounce can of tomatoes and green chiles or use a Mexican-style cornbread mix.
ground beef
1
pound
salt
½
teaspoon
ground black pepper
½
teaspoon
onion, chopped
1
small
pinto beans, rinsed and drained
2
(15 ounce) cans
crushed tomatoes
2
(15 ounce) cans
cream-style corn
1
(15 ounce) can
cornbread mix
1
(6 ounce) box
egg, lightly beaten
1
large
shredded Cheddar cheese
1
cup
 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  Heat a cast iron skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and black pepper.
  Stir onion into ground beef; cook and stir over medium heat for 1 minute, then immediately remove the skillet from heat. Stir in pinto beans and crushed tomatoes.
  Beat together cream-style corn, cornbread mix, and egg in a large bowl until smooth; spread over ground beef mixture in the skillet. Sprinkle with Cheddar cheese.
  Bake in the preheated oven until cheese is melted and cornbread is set in the middle, about 25 minutes.
