Tamale Casserole

Slice of tamale pie on white plate with casserole dish in the background.

5 from 17 votes

Made with a seasoned beef mixture and topped with homemade cornbread, this Tamale Pie delivers all the flavors of tamales minus the work!

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American, Tex Mex

Servings:

Author: Kristen Chidsey

Equipment

9x13 pan

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.

Notes

Ground Beef: Feel free to use ground chicken or turkey in place of the beef if desired.

Taco Seasoning: In place of taco seasoning, use 1 teaspoon of chili powder and ½ teaspoon each of salt, garlic powder, onion powder, and cumin.

Leftovers: Store in an airtight container in the refrigerator for up to 3-4 days. Alternatively, freeze for up to 3 months in a freezer-safe container.

Using Packaged Cornbread: Use a 15-ounce Cornbread mix prepared according to package directions in place of the homemade cornbread.

Make-Ahead Instructions: You can assemble the entire tamale pie up to 24 hours prior to baking. Once assembled, cover with plastic wrap, and refrigerate. When ready to bake, let the casserole sit at room temperature for 20-30 minutes, remove the plastic wrap, and bake for 40-45 minutes.

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