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.

★★★★★ 1 vote
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
2In a bowl combine the cornmeal mix, milk, egg subsitute and 1 tablespoon of the oil
3Spread over the bottom of the prepared pan.
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.
6Mix together the tomatoes and cornstarch, add to beef.
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
8Spoon beef mixture over cornmeal batter.
9Cover with foil and bake for 15 minutes.
10Remove foil and cook and additional 10 minutes. Last minute or so add the reserved cheddar to melt over the top.
11Serve hot with sour cream and the jalepenos for toppers

About Tamale Cheddar Beef Squares

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