Easy Tamale Casserole
A tamale-inspired casserole with a seasoned beef and vegetable filling topped with a cornbread-like batter for an easy, weeknight-friendly one-dish meal.
Equipment
- 9x13 pan
Ingredients
Ingredients
- 2 teaspoonsextra virgin olive oil
- 1 poundlean ground beef
- 1 smallonion finely minced
- 1 smallred or yellow bell pepper seeded and minced
- 1 smalljalapeno seeded, and finely minced
- 2 teaspoonsminced garlic
- 1 tablespoonHomemade Taco Seasoning or store-bought taco seasoning
- 4 ouncesdiced green chiles
- 16 ouncestomato sauce
- 1 cupfrozen corn kernels
- 1 smalllime juiced
- 2 cupsshredded cheddar cheese
- 1 1/4 cupall-purpose flour
- 3/4 cupyellow or white cornmeal
- 1 tablespoonaluminum-free baking powder
- 3/4 teaspoonsalt
- 1/3 cuphoney
- 3/4 cupmilk or buttermilk
- 4 tablespoonsmelted cooled unsalted butter, or canola oil
- 2 largeeggs
Instructions
Instructions
- Preheat the oven to 350°F (175°C).
- Heat 2 teaspoons extra virgin olive oil in a large nonstick skillet over medium-high heat.
- Add 1 pound lean ground beef, 1 small onion (finely minced), 1 small red or yellow bell pepper (seeded and minced), and 1 small jalapeño (seeded and finely minced). Break up the meat and cook, stirring occasionally, until the beef is fully browned and the onions and peppers have softened, about 6–8 minutes.
- Add 2 teaspoons minced garlic and cook about 30 seconds, until fragrant. If there is excess grease, drain it from the skillet and return the skillet to the heat.
- Stir in 1 tablespoon Homemade Taco Seasoning (or store-bought taco seasoning), 4 ounces diced green chiles, 16 ounces tomato sauce, and 1 cup frozen corn kernels. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer until the mixture thickens and is heated through, about 5–8 minutes.
- Remove the skillet from the heat and stir in the juice of 1 small lime. Set the filling aside to cool slightly while you prepare the cornbread topping.
- In a large bowl whisk together 1 1/4 cups all-purpose flour, 3/4 cup yellow or white cornmeal, 1 tablespoon aluminum-free baking powder, and 3/4 teaspoon salt.
- In a separate bowl whisk together 3/4 cup milk (or buttermilk), 1/3 cup honey, 2 large eggs, and 4 tablespoons melted, cooled unsalted butter (or canola oil) until combined.
- Pour the wet mixture into the dry ingredients and fold/stir until the flour is fully moistened and the batter is evenly combined; do not overmix.
- Spread the prepared beef mixture in an even layer in a 9x13-inch (or 2‑quart) baking dish. Sprinkle 2 cups shredded cheddar cheese evenly over the meat.
- Pour the cornbread batter over the cheese and gently spread it to cover as evenly as possible.
- Bake uncovered at 350°F (175°C) for 25–30 minutes, or until the cornbread topping is golden and set (a toothpick inserted into the center should come out with few moist crumbs).
- Let the casserole rest for 10 minutes before slicing and serving.
Notes
Notes
Ground Beef
: Feel free to use ground chicken or turkey in place of the beef if desired.
Corn:
Use frozen or canned corn, that has been rinsed and drained.
Jalapeno
: Optional, omit for sensitive palates.
Taco Seasoning:
In place of taco seasoning, use 1 teaspoon of chili powder and ½ teaspoon each of salt, garlic powder, onion powder, and cumin.
Leftovers
: Store in an airtight container in the refrigerator for up to 3-4 days. Alternatively, freeze for up to 3 months in a freezer-safe container.
Using Packaged Cornbread
: Use a 15-ounce Cornbread mix prepared according to package directions in place of the homemade cornbread.
Make-Ahead Instructions:
You can assemble the entire tamale pie up to 24 hours prior to baking. Once assembled, cover with plastic wrap, and refrigerate. When ready to bake, let the casserole sit at room temperature for 20-30 minutes, remove the plastic wrap, and bake for 40-45 minutes.
Ground Beef
: Feel free to use ground chicken or turkey in place of the beef if desired.
Corn:
Use frozen or canned corn, that has been rinsed and drained.
Jalapeno
: Optional, omit for sensitive palates.
Taco Seasoning:
In place of taco seasoning, use 1 teaspoon of chili powder and ½ teaspoon each of salt, garlic powder, onion powder, and cumin.
Leftovers
: Store in an airtight container in the refrigerator for up to 3-4 days. Alternatively, freeze for up to 3 months in a freezer-safe container.
Using Packaged Cornbread
: Use a 15-ounce Cornbread mix prepared according to package directions in place of the homemade cornbread.
Make-Ahead Instructions:
You can assemble the entire tamale pie up to 24 hours prior to baking. Once assembled, cover with plastic wrap, and refrigerate. When ready to bake, let the casserole sit at room temperature for 20-30 minutes, remove the plastic wrap, and bake for 40-45 minutes.