Cheesy Tex-Mex Beef & Black Bean Tamales
Embark on a flavorful journey with these delightful Cheesy Tex-Mex Beef & Black Bean Tamales! Bursting with the vibrant essence of Mexican cuisine, these tamales are crafted from fresh sweet corn and creamy Monterey Jack cheese, enveloping a savory filling of seasoned ground beef, black beans, and zesty ranch cream cheese. Each tamale is a little parcel of joy, expertly wrapped in Reynolds Wrap foil and steamed to perfection. Not only are they fun to assemble, but they also serve as a hearty, portable meal, making them perfect for family dinners, picnics, or potlucks. Serve them with an extra side of ranch crema and gather around the table for a delicious homemade fiesta!
4
Servings
525
Calories
20
Ingredients
Ingredients
Fresh corn kernels
3 1/2 cups (Cut from about 4 ears of corn)
Buttermilk
2 tablespoons (None)
Salt
3/4 teaspoon (None)
Butter
1/2 cup (Softened)
Sugar
2 tablespoons (None)
Egg
1 (None)
Masa corn flour (harina de maiz)
1 cup (None)
Baking powder
1/2 teaspoon (None)
Monterey Jack cheese
1 cup (Grated)
Bacon
2 ounces (Cooked until crispy)
Scallions
3 (Chopped)
Tomato
1 (Chopped)
Cumin
1 teaspoon (None)
Garlic salt
1-2 teaspoons (To taste)
Ground beef
1 lb (Cooked and browned)
Black beans
1 (15-ounce) can (None)
Cream cheese
4 ounces (Softened)
Ranch dressing
4 tablespoons (None)
Salsa
1/4 cup (None)
Reynolds Wrap Foil
As needed (Non-Stick, for wrapping)
Instructions
1
Begin by preparing the masa dough. In a mixing bowl, cream together the softened butter and sugar until fluffy. Beat in the egg until the mixture is smooth.
2
In a food processor, combine the fresh corn kernels, buttermilk, and salt. Process until the mixture is smooth and creamy. Gradually add the corn mixture to the butter-egg mixture, beating until everything is well combined.
3
In another bowl, mix the masa flour and baking powder. Slowly incorporate the dry ingredients into the corn-butter mixture, stirring until fully combined. Fold in 3/4 cup of grated Monterey Jack cheese and set this masa dough aside.
4
Next, prepare the savory beef and bean filling. In a skillet, cook the bacon over medium heat until crispy, then remove it from the skillet, leaving the rendered fat. In the same skillet, sauté chopped scallions and diced tomatoes in the bacon fat until soft and aromatic.
5
Add the ground beef to the skillet, cooking and stirring until browned. Drain excess fat, then add the black beans (including their liquid). Cook until the mixture thickens and the liquid evaporates. Adjust seasoning with extra garlic salt, if desired, then remove from heat.
6
In a separate bowl, whisk together the softened cream cheese and ranch dressing until smooth and creamy.
7
Now, it’s time to fill and wrap the tamales! Lay a piece of Reynolds Wrap Non-Stick foil, measuring 7 by 12 inches, on your countertop with the non-stick side facing up.
8
Spoon approximately 1/3 cup of masa dough into the center and press it into a 3 by 5-inch rectangle. Layer with 1 tablespoon of the cream cheese mixture, followed by 1/4 cup of the beef and bean filling, and a sprinkle of 1 tablespoon of grated Monterey Jack cheese. Top with an additional 1/3 cup of masa, spreading it to cover the filling completely.
9
Begin folding the tamale by bringing one short end of the foil over the filling, then fold the long sides tightly. Twist the open end to seal the tamale securely.
10
Repeat the filling and wrapping process for the remaining tamales.
11
Place all tamales upright in a steamer basket, ensuring they do not touch the simmering water below. Cover the basket tightly and steam for 1 hour, checking occasionally to ensure there's enough water.
12
Once done, allow the tamales to cool for 15-20 minutes. Serve warm along with extra ranch crème on the side. These delectable tamales can also be prepared in advance and reheated in the oven or steamer for convenience.
Nutrition Information
20g
Fat
62.5g
Carbs
29g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Tex-Mex Beef & Black Bean Tamales?
They are flavorful parcels crafted from fresh sweet corn and Monterey Jack cheese, filled with seasoned ground beef, black beans, and a zesty ranch cream cheese mixture.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count for one serving of these tamales?
Each serving contains approximately 525 calories.
How much fat is in each serving?
There are 20g of fat per serving.
What is the protein content of this dish?
Each serving provides 29g of protein.
How many carbohydrates are in these tamales?
There are 62.5g of carbohydrates per serving.
What type of corn is used for the masa dough?
The dough uses 3 1/2 cups of fresh corn kernels, which is about 4 ears of corn.
What kind of cheese is recommended for this recipe?
Monterey Jack cheese is used both inside the dough and within the filling.
What meat is used in the filling?
The filling uses 1 lb of ground beef and 2 ounces of crispy cooked bacon.
Are beans included in the tamales?
Yes, the recipe calls for one 15-ounce can of black beans.
How do you prepare the fresh corn for the dough?
Process the corn kernels with buttermilk and salt in a food processor until smooth and creamy.
What is used to wrap the tamales instead of corn husks?
Reynolds Wrap Non-Stick Foil is used to wrap and steam the tamales.
How long do the tamales need to steam?
The tamales should be steamed upright in a basket for 1 hour.
What are the dimensions for the foil wrapping?
Cut the foil into pieces measuring 7 by 12 inches.
How do you assemble the tamale on the foil?
Spoon 1/3 cup masa dough, add layers of cream cheese mixture, beef filling, and cheese, then top with another 1/3 cup of masa.
Can these tamales be made ahead of time?
Yes, they can be prepared in advance and reheated in the oven or steamer.
What ingredients are in the ranch cream mixture?
It is a blend of 4 ounces of softened cream cheese and 4 tablespoons of ranch dressing.
What vegetables are added to the beef filling?
The recipe includes chopped scallions and one chopped tomato.
How much masa flour is needed?
The recipe requires 1 cup of masa corn flour (harina de maiz).
What spices season the beef mixture?
The beef is seasoned with 1 teaspoon of cumin and 1-2 teaspoons of garlic salt.
How do you fold the foil-wrapped tamales?
Bring one short end over the filling, fold the long sides tightly, and twist the open end to seal.
What is the first step in making the masa?
Cream together softened butter and sugar until fluffy, then beat in an egg.
How long should the tamales cool after cooking?
Allow them to cool for 15-20 minutes before serving.
What should you check while steaming the tamales?
Check occasionally to ensure there is enough water in the steamer to prevent it from drying out.
How do you prepare the beef and bean mixture?
Brown the beef with sautéed scallions and tomatoes, add beans with their liquid, and cook until the liquid evaporates.
What is the serving suggestion for these tamales?
Serve them warm with an extra side of ranch crema or salsa.
Is sugar used in the masa dough?
Yes, 2 tablespoons of sugar are creamed with the butter for the dough.
What size should the masa rectangle be on the foil?
Press the masa into a 3 by 5-inch rectangle in the center of the foil.
Does the recipe use baking powder?
Yes, 1/2 teaspoon of baking powder is mixed with the masa flour.
How many ears of corn are needed?
You will need approximately 4 ears of corn to get 3 1/2 cups of kernels.