Description
Texas Tamale Pie Casserole is a hearty, flavorful dish featuring a savory ground beef filling layered with cheese and topped with a moist cornbread crust. This comforting casserole combines classic southwestern spices like chili powder and cumin with ingredients such as diced tomatoes with green chilies, corn, and black olives, baked to golden perfection. Ideal for a family dinner, it offers a delicious twist on traditional tamales in an easy-to-make casserole form.
Ingredients
Scale
Beef Mixture
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn kernels
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (4 oz) sliced black olives, drained
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper, to taste
Cornbread Topping
- 1 package (8.5 oz) cornbread mix
- 1/2 cup milk
- 1 egg
- 1 cup shredded cheddar cheese
Garnish
- Fresh cilantro, chopped (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Cook the Beef Mixture: In a large skillet over medium-high heat, add the ground beef, chopped onion, and minced garlic. Brown the meat until it is fully cooked and the onion becomes translucent. Drain any excess fat to keep the dish leaner.
- Season and Combine Ingredients: Stir in chili powder, cumin, salt, and pepper to the cooked beef mixture. Add frozen corn kernels, diced tomatoes with green chilies, and sliced black olives. Cook together for about 5 more minutes to allow the flavors to meld, then remove from heat.
- Prepare Cornbread Batter: In a medium bowl, mix the cornbread mix, milk, and egg until just combined, being careful not to overmix to maintain a light texture.
- Assemble the Casserole: Spread the beef and vegetable mixture evenly into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the beef layer.
- Add Cornbread Topping: Pour the cornbread batter over the cheese layer, spreading it evenly to cover the filling completely.
- Bake the Casserole: Place the dish in the preheated oven and bake for 25-30 minutes, or until the cornbread topping turns golden brown and a toothpick inserted in the center comes out clean.
- Rest and Serve: Allow the casserole to cool for a few minutes before slicing. Garnish with fresh chopped cilantro if desired, then serve warm for a comforting meal.
Notes
- For a spicier version, add jalapeños or increase the amount of chili powder.
- You can substitute ground turkey for a leaner option.
- Use homemade cornbread batter if preferred, adjusting moisture to maintain consistency.
- To make ahead, assemble the casserole and refrigerate for up to 24 hours before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
