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Skillet Beef Tamales

 Skillet Beef Tamales
I found something similar to this years ago and have recently added my own spin. Here’s the outcome: an easy, cheesy meal your family can't get enough of. We don't have to tell them it's healthy. —Deborah Williams, Peoria, Arizona
5 ServingsPrep/Total Time: 30 min.


  • 1 pound lean ground beef (90% lean)
  • 1/3 cup chopped sweet red pepper
  • 1/3 cup chopped green pepper
  • 2 cups salsa
  • 3/4 cup frozen corn
  • 2 tablespoons water
  • 6 corn tortillas (6 inches), halved and cut into 1/2-inch strips
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 5 tablespoons fat-free sour cream


  • In a large nonstick skillet coated with cooking spray, cook beef and
  • peppers over medium heat 6-8 minutes or until beef is no longer pink
  • and vegetables are tender, breaking up beef into crumbles; drain.
  • Stir in salsa, corn and water; bring to a boil.
  • Stir in tortilla strips. Reduce heat; simmer, covered, 10-15 minutes
  • or until tortillas are softened. Sprinkle with cheese; cook,
  • covered, 2-3 minutes longer or until cheese is melted. Serve with
  • sour cream. Yield: 5 servings.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with sour cream.

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Skillet Beef Tamales (continued)

Nutritional Facts: 1 cup beef mixture with 1 tablespoon sour cream equals 329 calories, 11 g fat (5 g saturated fat), 59 mg cholesterol, 679 mg sodium, 28 g carbohydrate, 6 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.