Tex Mex Tamale Skillet
If you’re craving something bold, hearty, and totally satisfying, this Tex Mex Tamale Skillet has your name all over it. It’s a one-pan wonder loaded with beef, veggies, melty cheese, and tender tamales swimming in a rich, flavorful sauce.
Easy enough for weeknights but comforting enough for company—this is a crowd-pleaser through and through.
Why You’ll Love This Recipe
One-skillet simplicity – Less cleanup, more flavor.
Total comfort food – Tamales and melted cheese in a bold, beefy chili sauce? Yes, please.
Hearty and satisfying – Great for feeding hungry bellies.
Customizable toppings – Dress it up with sour cream, avocado, or Fritos.
Tex-Mex flavors – A crave-worthy combo of spice, richness, and warmth.
Key Ingredients
Ground Beef – The savory base that adds heartiness.
Hormel Beef Tamales in Chili Sauce – Soft, flavorful tamales that soak up all that goodness.
Heinz Chili Sauce – Brings tangy, slightly sweet depth to the skillet.
Diced Tomatoes with Green Chilies – For a little spice and freshness.
Sharp Cheddar Cheese – Melted over the top for a cheesy finish.
Seasonings – Onion powder, garlic powder, cumin, and black pepper bring the Tex-Mex vibe.
Tex Mex Tamale Skillet
Ingredients
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
Cumin
Black Pepper
Salt If Needed
2 Cups Shredded Sharp Cheddar Cheese
2 tablespoons of butter or cooking oil of your choice
Instructions
Heat the butter or oil in a large, deep skillet over medium heat. Add the diced onion and green bell pepper. Sauté until the vegetables are soft and tender.
Add the ground beef to the skillet. Cook until fully browned, breaking it up with a meat chopper or spoon as it cooks to get a fine crumble.
Season the beef and veggie mixture with onion powder, garlic powder, cumin, black pepper, and a pinch of salt if needed. Start with about ½ teaspoon each of onion and garlic powder, and ¼ teaspoon of cumin and black pepper. Taste and adjust to your liking.
Add the can of diced tomatoes with green chilies (do not drain). Stir well, bring the mixture to a simmer, and cook for about 15 minutes, stirring occasionally.
Pour in the jar of Heinz Chili Sauce. Add a splash of water to the jar, shake it to get all the sauce out, and pour that in as well. Stir everything together and let it simmer on low heat for another 25 minutes, stirring now and then.
While the mixture simmers, open the can of tamales. Unwrap each one from the paper. After the first 15 minutes of simmering, gently add the tamales and the chili sauce from the can to the skillet. Stir gently to avoid breaking them, and let it all continue simmering for the final 10 minutes.
Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet with a lid, turn off the heat, and let it sit for 10 minutes so the cheese can melt and everything settles.
Garnish with dried parsley if desired. Serve as-is, or top each serving with sour cream, extra cheese, avocado, Fritos, or chopped onions. It’s delicious on its own, too!
Recipe Notes
Tamales Prep: The canned tamales come individually wrapped in paper—make sure to unwrap them before adding to the skillet. It’s an easy step to overlook!
Simmer Time Matters: Letting the meat mixture simmer low and slow helps the flavors meld beautifully, giving you a rich, savory base.
Don’t Skip the Cheese Lid: Covering the skillet after adding the cheese creates a mini steam oven that melts the cheese perfectly without drying anything out.
Flavor as You Go: Season gradually and taste along the way. The spice levels in canned tomatoes and chili sauce can vary, so adjust to your liking.
Use a Deep Skillet: This is a hearty, saucy dish with layers of ingredients—using a deep-sided skillet helps prevent overflow and makes mixing easier.
Leftovers Taste Even Better: Like many Tex-Mex dishes, the flavors deepen after sitting, making this a great make-ahead or next-day meal.
Add Crunchy Toppings: For texture contrast, top with crushed tortilla chips, Fritos, or chopped fresh onions right before serving.
Nutrition Information
(Estimated per serving; serves 6)
Calories: 520 | Protein: 28g | Carbohydrates: 22g | Fat: 35g | Saturated Fat: 15g | Fiber: 3g | Sugar: 6g | Sodium: 1100mg
Kitchen Equipment Needed
Large deep-sided skillet with lid
Cutting board and knife
Can opener
Wooden spoon or meat chopper
Measuring spoons
Recipe Swaps and Variations
Swap ground beef for ground turkey or plant-based crumbles.
Use different tamales like chicken or cheese-filled if preferred.
Try Monterey Jack or a Tex-Mex cheese blend instead of cheddar.
Add beans or corn for extra texture and fiber.
Make it spicy with chopped jalapeños, chipotle powder, or hot sauce.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over low heat or microwave in 30-second bursts until heated through.
Food and Drink Pairings
Sides: Mexican rice, refried beans, or a crisp side salad.
Drinks: A cold Mexican lager, margarita, or even a fizzy lime soda.
Toppings: Sour cream, avocado, hot sauce, cilantro, crushed tortilla chips, or Fritos.
Frequently Asked Questions:
Can I make this dish ahead of time?
Yes! Make the beef mixture a day in advance and store it in the fridge. Add tamales and cheese when you reheat.
Are the tamales spicy?
Hormel tamales in chili sauce are mild, but you can add more heat if you’d like.
Can I use homemade tamales?
Absolutely! Just make sure they’re already cooked and unwrap them before adding.
What can I use instead of Heinz Chili Sauce?
You can substitute with a mix of ketchup and hot sauce or use enchilada sauce for a different twist.
Is this dish gluten-free?
Check the labels on your tamales and chili sauce—some brands may contain gluten.
Do I need to drain the tomatoes?
No, use the entire can with the liquid to add flavor and moisture.
Can I use fresh tomatoes and chilies instead of canned?
Yes, but you’ll want to cook them down a bit longer to get the same depth of flavor.
What’s the best way to break up the ground beef?
A meat chopper or potato masher works great for getting a fine crumble.
How do I prevent the tamales from falling apart?
Add them gently and stir carefully—don’t overmix after they go in.
Can I bake this instead of making it on the stove?
Yes! Once everything is combined and the tamales are added, transfer to a baking dish, top with cheese, and bake at 375°F for about 20 minutes until bubbly and melty.