Name: Texas Tamale Pie Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 1 pound ground beef; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 1 cup canned black beans, drained and rinsed; 1 cup canned corn, drained; 8 ounces canned tomato sauce; 2 tablespoons tomato paste; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon dried oregano; Salt and pepper to taste; 1 tablespoon olive oil; 8.5 ounces Jiffy Corn Muffin Mix; 1 large egg; 0.33 cup milk; 1 cup shredded sharp cheddar cheese (optional); Diced tomatoes; Sour cream; Sliced green onions; Chopped cilantro; Diced or pickled jalapeños; Hot sauce

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Introduction

Texas Tamale Pie Casserole is a hearty, flavorful dish that combines savory ground beef with a spicy tomato and bean filling, topped with golden, fluffy cornbread. This comforting casserole brings together classic Southwestern flavors in an easy, one-pan meal perfect for weeknight dinners.

The dish is served in a black cast iron skillet placed on a white marbled surface. It has three visible layers: the top layer is a golden, slightly browned cornbread with a rough texture. The middle of the dish is a thick white dollop of sour cream. On top of the sour cream, there are bright red diced tomatoes and slices of green jalapeño peppers scattered, along with finely chopped green herbs sprinkled over the whole dish. The bottom layer consists of a dark brown ground beef and sweet corn mixture that looks thick and moist. A wedge-shaped piece of the cornbread has been cut out, revealing the layers inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 cup canned black beans, drained and rinsed
1 cup canned corn, drained
8 ounces canned tomato sauce
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
Salt and pepper to taste
1 tablespoon olive oil
8.5 ounces Jiffy Corn Muffin Mix
1 large egg
⅓ cup milk
1 cup shredded sharp cheddar cheese (optional)
Optional toppings: diced tomatoes, sour cream, sliced green onions, chopped cilantro, diced or pickled jalapeños, hot sauce

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a cast iron skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds more.
Step 3: Add ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain any excess grease if needed.
Step 4: Stir in the tomato paste, tomato sauce, black beans, corn, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Let the mixture simmer for 5–7 minutes until it thickens slightly. Remove from heat.
Step 5: In a separate bowl, mix the Jiffy Corn Muffin Mix with egg and milk until just combined.
Step 6: Spoon the cornbread batter evenly over the beef mixture in the skillet, spreading it carefully but leaving a small gap at the edges.
Step 7: If using, sprinkle shredded cheddar cheese over the top of the cornbread batter.
Step 8: Bake the casserole uncovered in the preheated oven for 20–25 minutes, until the cornbread is golden and cooked through.
Step 9: Allow the tamale pie to rest for 5–10 minutes before slicing.
Step 10: Serve topped with your choice of sour cream, diced tomatoes, jalapeños, cilantro, or green onions for extra flavor and freshness.

Tips & Variations

For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat alternative.
Adding a pinch of cayenne pepper can give the filling a nice extra kick of heat.
If you like a creamier topping, mix some sour cream into the cornbread batter before baking.
Use fresh corn instead of canned for a sweeter, more vibrant flavor.

Storage

Store leftover tamale pie in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. The cornbread topping is best enjoyed fresh but will remain tasty after reheating.

How to Serve

The dish is a deep skillet pie with three visible layers: the top layer is a golden-yellow cornbread that looks soft and slightly crumbly, the middle layer is bright orange melted cheese covering the cornbread, and the bottom layer is a dark, rich mixture of ground meat and corn with a juicy texture. On top of the cornbread, there is a dollop of white sour cream placed in the center, surrounded by chopped green onions and small pieces of red tomatoes, adding fresh green and red colors. The skillet sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Traditional Jiffy Corn Muffin Mix contains wheat, but you can use a gluten-free cornbread mix as a substitute to make this dish gluten-free.

Can I prepare this casserole ahead of time?

Yes, you can prepare the beef filling a day ahead and store it in the fridge. When ready to bake, add the cornbread batter on top and bake as directed.