Easy Tamale Casserole

This tamale pie combines seasoned ground beef, beans, corn, and diced tomatoes, all baked together under a fluffy cornbread topping. A hearty, comforting casserole, it’s perfect for feeding a crowd and easy to customize with your favorite ingredients. Serve it with salsa, sour cream, or guacamole for a complete, satisfying meal!

Chef’s Tips

• Meat Options: Use ground turkey or chicken as a lighter alternative to beef.
• Spice Control: Adjust the chili powder and green chilies to suit your heat preference. Add jalapeños for extra spice!
• Cornbread Texture: Let the cornbread rest for a few minutes after baking to firm up and make it easier to slice.
• Thicker Filling: Simmer the beef mixture a bit longer to reduce excess liquid before layering.

Ingredients

• 1 1/4 lbs ground beef (or ground turkey/chicken)
• 4 oz can green chilies, diced
• 10 oz can Rotel tomatoes (diced tomatoes with green chilies)
• 1/2 cup creamed corn
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp dry cilantro
• Salt and pepper to taste
• 1 cup cheddar cheese, shredded
• 2 packages Mexican-style cornbread mix
• Eggs & milk (as per cornbread mix instructions)
• Optional toppings: salsa, sour cream, guacamole

Substitutions

• Cornbread Mix: Use regular cornbread mix and add 1/2 tsp cumin and 1/2 tsp chili powder for a Mexican-style flavor.
• Rotel Tomatoes: Substitute with diced tomatoes and 1/2 tsp red pepper flakes.
• Creamed Corn: Replace with canned corn kernels mixed with 2 tbsp milk for creaminess.
• Cheese: Swap cheddar for pepper jack or a Mexican cheese blend for a spicier, melty topping.

Instructions

1. Preheat Oven: Preheat your oven to 400°F and coat a 13×9 pan with nonstick spray.
2. Cook the Meat: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
3. Add the Filling: Stir in green chilies, diced tomatoes, creamed corn, chili powder, cumin, dry cilantro, salt, and pepper. Simmer for 5-7 minutes until the mixture thickens slightly.

4. Prepare Cornbread: In a medium bowl, prepare both cornbread mixes according to package instructions using eggs and milk.
5. Assemble the Layers:
   • Pour half of the cornbread mixture into the prepared baking dish and spread it evenly.
   • Evenly layer the meat mixture on top of the cornbread batter.
   • Sprinkle the shredded cheddar cheese over the beef mixture.
   • Pour the remaining cornbread batter on top and spread it evenly.
   • Lightly sprinkle dry cilantro over the top for added flavor.

6. Bake: Bake in the preheated oven for 30-40 minutes or until the cornbread is golden brown and set.
7. Garnish and Serve: Remove the casserole from the oven and let it cool for 5 minutes. Serve with salsa, sour cream, or guacamole as desired. Enjoy!

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: Wrap the casserole tightly in plastic wrap or foil, and freeze for up to 2 months. Reheat from frozen by covering with foil and baking at 350°F for 45 minutes, uncovering for the last 15-20 minutes.
• Reheat: Warm individual portions in the microwave for 2-3 minutes, or in the oven at 350°F until heated through.

FAQs

• Can I make this vegetarian? Yes! Replace the meat with cooked black beans, pinto beans, or sautéed vegetables like zucchini, bell peppers, and onions.
• What’s the best way to avoid soggy cornbread? Ensure the meat mixture is not too runny by simmering it longer before layering it in the dish.
• How do I know when the cornbread is done? The top should be golden brown, and a toothpick inserted in the center should come out clean.

This Tamale Pie is a family favorite that’s as easy to make as it is delicious. Perfect for busy weeknights or a casual gathering, it’s a comforting dish that’ll have everyone coming back for seconds!