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A generous slice of Texas Tamale Pie Casserole on a white plate, showing the layers of beef filling and cornbread topping.

Texas Tamale Pie Casserole: A Hearty Weeknight Delight

This Texas Tamale Pie Casserole features a savory ground beef filling topped with a fluffy cornbread crust. It's an easy, one-pan Tex-Mex dinner that captures the classic taste of tamales without the fuss. Perfect for a crowd-pleasing weeknight meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Filling
  • 1 lb lean ground beef 85/15 or 90/10
  • 1 medium yellow onion chopped
  • 1 green bell pepper chopped
  • 2 cloves garlic minced
  • 1 can (10 oz) red enchilada sauce
  • 1 can (15 oz) diced tomatoes undrained
  • 1 cup frozen corn kernels
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1.5 cups shredded sharp cheddar cheese divided
For the Cornbread Topping
  • 1 box (8.5 oz) Jiffy corn muffin mix
  • 1 large egg
  • 1/3 cup milk
  • 2 tbsp unsalted butter melted

Equipment

  • 1 Large oven-safe skillet (10-inch) A cast-iron skillet is ideal.
  • 1 Mixing Bowl

Instructions
 

Prepare the Beef Filling
  1. Preheat oven to 400°F (200°C).
  2. In a large oven-safe skillet, cook ground beef over medium-high heat until browned. Drain excess fat.
  3. Add chopped onion and bell pepper, cooking until softened (5-7 minutes). Stir in minced garlic and cook for 1 more minute.
  4. Stir in enchilada sauce, diced tomatoes, corn, chili powder, cumin, paprika, and oregano. Simmer for 10 minutes.
  5. Remove from heat and stir in 1 cup of shredded cheddar cheese.
Assemble and Bake
  1. In a separate bowl, combine Jiffy mix, egg, milk, and melted butter. Stir until just combined.
  2. Pour the cornbread batter evenly over the beef filling in the skillet.
  3. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  4. Bake for 20-25 minutes, until the cornbread is golden and a toothpick inserted into the center comes out clean.
  5. Let cool for 5-10 minutes before serving.

Notes

Toppings: Serve with sour cream, sliced avocado, fresh cilantro, or jalapeños.
Make-Ahead: Prepare the filling up to 2 days in advance. When ready to bake, heat the filling on the stove, then add the freshly mixed cornbread topping and bake as directed.
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