Tamale Casserole

Here’s your Tamale Casserole recipe formatted with clear sections:

Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray.
In a medium bowl, combine cornbread mix, eggs, and milk. Pour the batter into the prepared baking dish.
Bake for 20-25 minutes, until the middle is set and the top is lightly golden brown.
Using a spoon handle, poke holes all over the cornbread. Pour 1 can of enchilada sauce evenly over the top.
In a large skillet, brown the ground beef, seasoning it with salt. Drain excess grease.
Return the beef to the skillet, stir in taco seasoning and a little water, then simmer for 10 minutes.
Stir in the remaining can of enchilada sauce, then pour the beef mixture evenly over the cornbread.
Sprinkle the shredded cheese on top.
Bake for 6-8 minutes, or until the cheese is melted.
Serve warm and top with sour cream, diced onions, salsa, or sliced avocado if desired.

Spicy Kick: Add chopped jalapeños to the cornbread batter or mix in hot sauce with the beef.
Chicken Version: Substitute shredded rotisserie chicken for the ground beef.
Vegetarian: Use black beans or crumbled tofu seasoned with taco spices instead of beef.
Different Cheese: Try pepper jack or a mix of cheddar and Monterey Jack for a sharper flavor.

Let the cornbread cool for a few minutes before poking holes to avoid crumbling.
For extra cheesiness, mix some cheese into the beef before layering.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

(Makes about 8 servings)

(Nutrition may vary based on ingredient brands and portion sizes.)

Serve with Mexican rice, refried beans, or a side salad for a complete meal.
Pair with a cold glass of horchata or a refreshing lime agua fresca.
Add a drizzle of chipotle crema or cilantro-lime sauce for extra flavor.

This should make the recipe easy to follow and more engaging! Let me know if you’d like any tweaks.