Name: Texas Tamale Pie Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: Beef Filling:; 1 lb ground beef; 1 small onion, chopped; 2 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes or Rotel (with green chiles); 1 tbsp tomato paste; 1/2 cup corn (optional); 1/2 cup black or pinto beans (optional); 1 tbsp chili powder; 1 tsp ground cumin; 1/2 tsp paprika; Salt and pepper to taste; 1 tbsp olive oil; Cornbread Topping:; 3/4 cup cornmeal; 1/2 cup all-purpose flour; 1 tbsp sugar (optional); 1 tsp baking powder; 1/2 tsp salt; 1 egg; 2/3 cup milk or buttermilk; 2 tbsp melted butter or oil; 1/2 cup shredded cheddar cheese (optional)

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Texas tamale pie casserole is a hearty, flavorful dish inspired by the bold tastes of classic tamales—without all the work of wrapping and steaming. I love how this casserole layers a savory, spiced ground beef filling with a soft, golden cornbread topping. It’s the kind of meal that’s perfect for feeding a hungry crowd, and it always brings a little Southern comfort to the table.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make, totally satisfying, and packed with flavor in every bite. The beef filling is rich with spices, tomatoes, and sometimes beans or corn, while the cornbread topping bakes up light and fluffy with a hint of sweetness. It’s a one-dish meal that’s simple to prep, budget-friendly, and great for leftovers too. Whether I’m serving it for dinner, potlucks, or game day, it’s always a hit. Texas Tamale Pie Casserole

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Beef Filling:

Ground beef
Onion (chopped)
Garlic (minced)
Diced tomatoes or Rotel (with green chiles)
Tomato paste
Corn (optional)
Black beans or pinto beans (optional)
Chili powder
Ground cumin
Paprika
Salt and pepper
Olive oil

For the Cornbread Topping:

Cornmeal
All-purpose flour
Baking powder
Sugar (optional)
Salt
Egg
Milk or buttermilk
Melted butter or oil
Shredded cheddar cheese (optional, for topping)

Directions

I preheat the oven to 375°F (190°C).
In a skillet, I heat olive oil and cook the onion and garlic until softened.
I add the ground beef and cook until browned, then drain the excess grease.
I stir in diced tomatoes, tomato paste, corn, beans (if using), and all the spices. I let it simmer for 5–10 minutes until thickened.
While the filling simmers, I mix the cornbread batter in a separate bowl—combining the dry ingredients first, then stirring in the egg, milk, and melted butter.
I pour the beef mixture into a greased casserole dish and spread the cornbread batter on top in an even layer.
I bake the casserole for 25–30 minutes, until the top is golden and a toothpick comes out clean from the cornbread layer.
I let it cool slightly before slicing. Sometimes I top it with a bit of shredded cheese in the last 5 minutes of baking for a melty finish.

Servings and timing

This recipe serves 6–8 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: Around 45 minutes

Variations

I sometimes add chopped green chiles or jalapeños to the filling for more heat.
For a vegetarian version, I skip the beef and load it up with beans, corn, and sautéed veggies.
I’ve used ground turkey or chicken instead of beef for a lighter version.
A mix of cheddar and pepper jack cheese adds extra flavor to the topping.
For a tamale-style twist, I stir a little masa harina into the cornbread mix.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or warm the whole dish in the oven at 350°F (175°C) until heated through. This casserole also freezes well—I let it cool completely, then wrap it tightly before freezing for up to 2 months. Texas Tamale Pie Casserole

FAQs

Can I make this casserole ahead of time?

Yes, I prepare the beef filling and cornbread topping separately, then assemble and bake when I’m ready. I’ve also baked it completely, then reheated before serving.

Can I use boxed cornbread mix?

Definitely. If I want to save time, I use a store-bought cornbread mix and just pour it over the filling.

What can I serve with tamale pie?

I like to pair it with a simple salad, guacamole, or a dollop of sour cream and salsa on top.

Is this dish spicy?

It’s mildly spicy from the chili powder and tomatoes with chiles. I adjust the heat by adding more or less spice—or serve hot sauce on the side.

How do I keep the cornbread from getting soggy?

I let the beef mixture simmer and thicken so it’s not too wet before adding the topping. Baking uncovered helps the cornbread set and stay fluffy.

Conclusion

Texas tamale pie casserole is one of those comforting, flavor-packed dishes I can always count on. It’s easy to make, loaded with bold, savory flavor, and topped with warm, golden cornbread that pulls everything together. Whether I’m cooking for the family or making extra to freeze, this casserole never fails to deliver on taste and satisfaction.