Texas Tamale Pie Casserole
Servings 8 servings
Ingredients
Beef Filling
- 2 lbs ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (15 oz) undrained
- 1 can black beans (15 oz) drained and rinsed
- 1 can corn kernels (15 oz) drained
- 1 envelope taco seasoning mix or 3 tbsp homemade blend
- 1 can green chiles (4 oz) diced
- 1 tsp cumin
- 1 tsp chili powder
- salt and pepper to taste
Cornbread Topping
- 1 box cornbread mix (8.5 oz) such as Jiffy
- 1 large egg
- 1/3 cup milk
- 2 cups shredded cheddar cheese divided
Toppings
- sour cream for serving
- sliced jalapenos optional
- fresh cilantro optional
- diced tomatoes optional
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain any excess fat.
- Add the diced onion and garlic to the beef. Cook for 3-4 minutes until the onion is softened and fragrant.
- Stir in the diced tomatoes, black beans, corn, green chiles, taco seasoning, cumin, and chili powder. Let it simmer for 5 minutes until slightly thickened. Season with salt and pepper.
- Pour the beef mixture into the prepared baking dish and spread it evenly.
- In a bowl, mix together the cornbread mix, egg, milk, and 1 cup of the shredded cheese. Spread the batter evenly over the beef mixture.
- Bake for 25-30 minutes until the cornbread topping is golden brown and a toothpick inserted comes out clean.
- Sprinkle the remaining 1 cup of cheese on top and bake for 5 more minutes until melted and bubbly. Let cool for 5 minutes before serving with your favorite toppings.
Notes
Leftover tamale pie keeps in the fridge for up to 4 days. Reheat individual portions in the microwave or the whole dish covered in the oven at 350°F for 15-20 minutes. For extra heat, add a diced jalapeno to the beef mixture or a few dashes of hot sauce. You can swap ground beef for ground turkey if you prefer a lighter version.