Easy Tex Mex Tamale Skillet
Easy Tex Mex Tamale Skillet
This easy tex mex tamale skillet is a quick and simple dinner that is delicious for the whole family. Made with ground beef, a white onion, green pepper, a bottle of chili sauce and a can of hormel tamales. This dinner comes together quickly. If you prefer, you can substitute homemade tamales as well. No oven needed, this whole skillet cooks up on the stove top. Serve with Fritos Scoops for a fun taco themed night.
The full recipe is linked on a recipe card at the end of this post. It has a print button so you can print a shortened version or screen shot it. There is also a Pinterest Pin so that you can pin this to save it to your Pinterest page. If you love Pinterest, give me a follow on my Pinterest Page The Tipsy Housewife.
Heinz Chili Sauce
I love using this Heinz Chili Sauce, especially when I am cooking for kids. I like it because it has some zing to it but it is not too spicy for kids. This is also what I use for a cocktail meatball recipe and for homemade sloppy joes. Two of my recipes are linked.
I know there are LOTS of feelings about canned tamales. I personally enjoy the Hormel Tamales. Especially when we are in the Upper Peninsula of Michigan at our lake house. You cannot get fresh tamales everywhere like I can when I am in Chicago. These add a nice texture and flavor. I love the cornmeal outer layer. It also helps thicken the sauce for this recipe. These tamales come in the can individually wrapped in paper, so be sure to unwrap them before adding to the recipe. You can sub any tamales you choose if these bother you. These tamales bring back a lot of memories for people.
- 1.5 lbs of ground beef
- 1/2 medium sized white onion, diced
- 1 green bell pepper, peeled and diced
- 1 jar of Heinz Chili Sauce (12 ounce)
- 1 28 ounce can of Hormel Tamales, Beef Variety in Chili Sauce
- 1 10 ounce can of diced tomatoes and green chilies
- Onion Powder
- Garlic Powder
- Black Pepper
- Salt If Needed
- 2 Cups Shredded Sharp Cheddar Cheese
- 2 tablespoons of butter or cooking oil of your choice
- Add your butter or oil to a deep sided skillet. Add your diced onions and green pepper. Sauté until the veggies are soft and tender.
- Add your ground beef. Cook thoroughly. I like to use a ground meat chopper to make sure the beef is in a fine crumble.
- Season your beef and veggie mixture. I start with about a 1/2 teaspoon of the garlic and onion powder, 1/4 of the cumin and black pepper. I recommend you season a little at a time and taste to see what you like. I also added a dash of salt.
- Add your canned tomatoes, do not drain. Bring to a simmer and let simmer, for 15 minutes stirring occasionally.
- Add your jar of heinz chili sauce, I also added a little water to the jar to get the rest of the sauce out. Give it a good shake and add to the pot.
- Stir this all and let it simmer low and slow for 25 minutes. Stir occasionally.
- Open your can of tamales, each tamale is individually wrapped in paper, unwrap them. After 15 of the 25 minutes if the beef mixture simmering, add the tamales carefully as well as the chili sauce from the can. Stir carefully and let this all simmer for the remainder of the 25 minutes.
- Top with the cheddar cheese, place the lid on, turn off the heat and let this sit for 10 minutes before serving. I added dried parsley for garnish.
- You can top each bowl with sour cream, more cheese, avocado, fritos chip and or onions if you choose. We ate this in its own and it was delicious.