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This Tamale Casserole delivers all the flavor of homemade tamales with a fraction of the effort involved. It has a richly seasoned meat filling and a fluffy cornbread topping that bakes right on top with about 20 minutes of hands-on work.
Looking for additional family-favorite casseroles with Tex-Mex flavor? Don't miss Chicken Enchilada Casserole, Stacked Beef Enchiladas, Taco Casserole, and Mexican Lasagna
Kristen's Keys for Tamale Casserole
These are the details I have found important to remember when making this casserole.
- Let the filling simmer until slightly thickened. This helps develop rich flavor and builds a savory base right from the start.
- Use store-bought or homemade cornbread. It only takes a few minutes to whip up the batter for my homemade cornbread. That said, a boxed mix works perfectly well if you need to save time. Simply prepare the batter according to the package directions.
- Customize the add-ins. Cheese, corn, and jalapeños are optional. Think of this recipe as a flexible base-add what your family enjoys or what needs to be used up in the fridge.
- A lime helps the flavors pop. The acidity adds depth and brightness to the dish, making it taste much more balanced.
How to Make Tamale Casserole
Let's walk through the process of getting this easy, family-favorite casserole on the table.
Step One: Prepare Beef Mixture
Start by sautéing ground meat with diced onion, bell pepper, jalapeño, and garlic in a large skillet over medium heat, until the meat is browned and the onion has softened.
Once browned, stir in tomato sauce, seasonings, and corn. Let the mixture simmer for 5-7 minutes until it thickens slightly. Remove from the heat and stir in the lime juice.
Step Two: Prepare Cornbread Batter
While the filling simmers, prepare the cornbread batter by whisking the dry ingredients together in a large mixing bowl. In a separate small bowl, combine the wet ingredients, then fold together to combine.
Alternatively, follow the package directions if using a boxed mix.
Step Three: Assemble Tamale Casserole
To assemble the tamale casserole, simply spread the meat mixture in a casserole dish, top with shredded cheese (if using), and then pour the cornbread batter evenly over the top.
Step Four: Bake
Bake the casserole at 350°F until the cornbread is set in the center and lightly golden on top.
Let the casserole rest for about 5-10 minutes before serving. This short rest allows the layers to settle so it slices neatly. Then serve as is, or top with sour cream, guacamole, diced tomatoes, or chopped cilantro.
Recipe Modifications
One of the best things about tamale casserole is how flexible it is.
- Swap the Meat: Ground turkey or ground chicken work just as well as beef.
- Use Leftover Chili: Spread 3-4 cups of leftover chili (like Instant Pot chili or slow cooker chili) in the casserole dish and skip the meat mixture step entirely.
- Adjust the Heat: Leave out the jalapeño for a milder casserole or add extra if your family likes spice.
- Optional Additions: Bell peppers, black beans, or extra corn are all great additions.
- Make Ahead: Assemble the entire casserole up to 24 hours in advance and refrigerate. Let it sit at room temperature for 20-30 minutes before baking, then bake as directed.
More Family-Friendly Casserole Recipes
- Buffalo Chicken Casserole
- Creamy Parmesan Chicken Casserole
- Creamy and Cheesy Chicken and Rice
- Homemade Chicken Pot Pie
- Poppy Seed Chicken Casserole
- Easy Baked Ravioli
Tamale Casserole
Ingredients
For the Tamale Casserole Base
- 2 teaspoons extra virgin olive oil
- 1 pound lean ground beef, or turkey
- 1 small onion, finely minced
- 1 small red or yellow bell pepper, seeded and minced
- 1 small jalapeno, seeded, and finely minced
- 2 teaspoons minced garlic
- 1 tablespoon taco seasoning
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can tomato sauce
- 1 cup frozen corn kernels
- 1 small lime, juiced
- 2 cups shredded cheddar cheese
For the Cornbread Topping
- 1¼ cup all-purpose flour
- ¾ cup cornmeal, stone-ground yellow or white
- 1 tablespoon aluminum-free baking powder
- ¾ teaspoon table salt
- ⅓ cup honey
- ¾ cup milk, or buttermilk
- 4 tablespoons melted, cooled unsalted butter, or canola oil
- 2 large eggs
Instructions
- Preheat the oven to 350℉ (175℃).
- Over medium-high heat, heat oil in a large nonstick skillet. Once the oil has heated, add the ground beef, minced onion, bell pepper, and jalapeno. Sauté the mixture, breaking up the meat as it cooks, until the meat is fully browned and the onions and peppers have softened. Add 2 teaspoons minced garlic and sauté briefly for 30 seconds just to toast. If needed, drain off any excess grease and return the skillet to the heat.
- Add 1 tablespoon taco seasoning, 1 (4-ounce) can diced green chiles, 1 (15-ounce) can tomato sauce, and 1 cup frozen corn kernels to the skillet. Bring the mixture to a boil over medium-high heat and then reduce the heat to medium-low and simmer until thickened and warmed through, about 5-8 minutes. Remove from the heat and stir in the juice of one lime.
- Prepare the cornbread topping by whisking together 1¼ cup all-purpose flour, ¾ cup cornmeal, 1 tablespoon aluminum-free baking powder, and ¾ teaspoon table salt. In a smaller bowl, whisk together ⅓ cup honey, ¾ cup milk, 4 tablespoons melted, cooled unsalted butter, and 2 large eggs. Add the milk mixture to the flour mixture and fold together until the flour is fully moistened and everything is nice and combined.
- To assemble the casserole, spread the prepared beef mixture in a 9x13 pan and top with cheese. Pour the cornbread batter over the top of the casserole and gently spread to cover.
- Bake uncovered for 25-30 minutes, or until the cornbread topping is golden and set. Let rest for 10 minutes before serving.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2018 and updated in 2026.
I made mine with shredded pork and it was delicious!!! The cornbread was not fully cooked in the center though. 40 min in the oven. I thank my oven needs to be calibrated
Hi Heather! Thanks for sharing--using pork is so smart here. As for your oven, it is always such a good idea to have it calibrated every now and then.
Look at your substitute taco seasoning recipe. Why is chili powder listed twice? Is that supposed to be two types of powdered chile? I can't tell.
Thank you for bringing that to my attention, it should read: In place of taco seasoning, use 1 teaspoon of chili powder and 1/2 teaspoon each of salt, garlic powder, onion powder, and cumin.
I made this last night with some premade chili from my freezer. I heated it up and added some cooked corn and a diced jalepeno. It turned out very tasty. The one thing that didn’t go over very well was the cornbread topping was too runny to dollop over the filling. It spread out and created a layer. But it was very tasty.
Hi Joyce! I need to change the wording. Dollop does make you envision a thicker batter, this is a thin pourable batter.
Can I make this ahead of time?
Hi Angela! Great question! You can prepare the casserole up to 24 hours ahead of time. Let the casserole sit on the counter for 20-30 minutes before baking and increase baking time by 15 minutes.