Tamale Cheddar Beef Squares

Jane Whittaker


This came out of a little book titled Church Suppers, pil piblications.
I did add a number of things to tweak it a little.
I was thinking as I was making it that the addition of chorizo and pepper jack cheese wouild be very nice indeed, and next time I make it am going in that direction.

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15 Min
25 Min


6 oz
pkg of corn muffin and cornbread mix
1/3 c
2% milk
1/4 c
egg subsitute
2 Tbsp
canola oil, divided
1 small
onion, diced
1 clove
garlic, minced
1 lb
lean ground beef
1 c
frozen corn, (a can will do just as well )
4 oz
diced green chilis
14 oz
can mexican style stewed tomatoes
1 pkg
taco seasoning
1 tsp
or more of cumin to your taste
2 c
grated cheddar
sour cream for topping
diced pickled jalepenos for topping


1Pre heat oven to 425°
Spray a 12x9 inch baking dish with non stick spray

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2In a bowl combine the cornmeal mix, milk, egg subsitute and 1 tablespoon of the oil

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3Spread over the bottom of the prepared pan.

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4With the remaining tablespoon of oil, saute onions and cook in a large saucier til translucent. Add garlic and cook a minute more.

5Crumble beef and cook until no longer pink.

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6Mix together the tomatoes and cornstarch, add to beef.

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7Stir in remaining ingredients using half of the cheddar. Add in 2 cansfulls of water using the chili can. Bring to a boil and cook for 5 minutes, stirring constantly

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8Spoon beef mixture over cornmeal batter.

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9Cover with foil and bake for 15 minutes.

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10Remove foil and cook and additional 10 minutes. Last minute or so add the reserved cheddar to melt over the top.

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11Serve hot with sour cream and the jalepenos for toppers

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy