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For this tasty dish, you need: - 1 pound ground beef (or turkey) - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes with green chilies - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup corn kernels (fresh, frozen, or canned) - 1 package (8.5 oz) cornbread mix - 1 cup milk - 1 large egg - 1 cup shredded cheddar cheese (plus extra for topping) - 1/2 cup sliced jalapeños (for topping, optional) - Fresh cilantro, for garnish You can easily swap some ingredients: - Use ground turkey for a leaner option. - Replace black beans with pinto or kidney beans. - If you dislike heat, skip the jalapeños. - Use vegetable broth instead of milk for a dairy-free option. - Try a different cheese like Monterey Jack for a unique flavor. Toppings make this dish pop! Here are my favorites: - Extra shredded cheddar cheese for a cheesy crust. - Sliced jalapeños for added heat. - Fresh cilantro for a bright, herbal note. - A dollop of sour cream for creaminess. - Sliced green onions for a fresh crunch. These toppings add more flavor and texture to your casserole, making each bite a delight! {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 1 pound ground beef (or turkey) - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes with green chilies - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup corn kernels (fresh, frozen, or canned) - 1 package (8.5 oz) cornbread mix - 1 cup milk - 1 large egg - 1 cup shredded cheddar cheese (plus extra for topping) - 1/2 cup sliced jalapeños (for topping, optional) - Fresh cilantro, for garnish Preheat your oven to 375°F (190°C). In a large skillet, brown the ground beef or turkey over medium heat. This will take about 5-7 minutes. Drain any extra fat after cooking. Then, add the diced onion and minced garlic to the skillet. Sauté them until the onion is soft, which takes about 3-4 minutes. Next, stir in the black beans and diced tomatoes. Add the chili powder, cumin, smoked paprika, salt, and pepper. Cook this mixture for another 5-7 minutes until everything is hot. After that, mix in the corn kernels, making sure they are evenly spread. Remove the skillet from heat. In a separate mixing bowl, combine the cornbread mix, milk, egg, and 1 cup of cheddar cheese. Stir until just mixed. Do not over-mix, or your cornbread may become tough. Now, it's time to assemble your casserole. Spread the meat and bean mixture evenly in a greased casserole dish. Then, pour the cornbread mix over the top. Use a spatula to spread it gently to cover the filling completely. Sprinkle more cheddar cheese and sliced jalapeños on top if you like some spice. Bake in the preheated oven for 25-30 minutes. The cornbread should look golden brown, and a toothpick should come out clean when inserted into the center. Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro for a pop of color and flavor! To make the best Texas Tamale Pie Casserole, start with good meat. I often use ground beef or turkey. Both options work well. Brown the meat in a skillet first. This adds flavor. Don't rush this step, as it helps develop taste. When you add the onion and garlic, cook them until they become soft. This step is key for a tasty filling. Mix in black beans and diced tomatoes next. Make sure to rinse the beans first to remove extra sodium. Spices bring life to your dish. Use chili powder, cumin, and smoked paprika. These spices add depth. Adjust the amount to your taste. Don’t forget salt and pepper to balance the flavors. For the cornbread topping, follow the package directions closely. Mix it well, but don’t overdo it. Just combine the ingredients until smooth. This keeps the cornbread light. Finally, let it cool before serving. This helps the dish set. Garnish with fresh cilantro for a pop of flavor. One common mistake is not browning the meat enough. This step is vital for flavor. Another mistake is using too much liquid. Keep your filling thick for the best texture. Don’t skip the step of rinsing the beans. This helps remove extra salt and keeps the dish from being too salty. When mixing the cornbread, avoid overmixing. Overmixing makes the cornbread dense. You want it fluffy and light. Finally, do not forget to check if the cornbread is fully cooked. Use a toothpick to test for doneness. If it comes out clean, it’s ready! To store leftovers, let the casserole cool to room temperature first. This helps prevent sogginess. Transfer it to an airtight container. It keeps well in the fridge for about three days. When reheating, use the oven if possible. This keeps the cornbread crispy. Preheat the oven to 350°F (175°C) and bake until heated through. You can also freeze leftovers for longer storage. Cut into portions and wrap them well. This helps keep flavors intact. To reheat, thaw overnight in the fridge and then bake. Enjoy your delicious Texas Tamale Pie Casserole! Pro Tips Choose Your Protein: You can use ground beef or turkey in this recipe, but for a vegetarian option, consider substituting with lentils or mushrooms for a hearty texture. Customize Your Spice Level: Adjust the amount of chili powder and jalapeños according to your preference. For a milder dish, reduce the spices or opt for mild diced tomatoes. Make It Ahead: This casserole can be prepared ahead of time. Assemble it, cover, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time. Garnish for Freshness: Don't skip the cilantro garnish! It adds a fresh flavor that balances the richness of the casserole. You can also add avocado or sour cream for extra creaminess. {{image_2}} You can easily make a vegetarian version of this dish. Start by using plant-based ground meat or skip it entirely. Replace the ground beef or turkey with extra black beans or lentils. You can add more veggies, like bell peppers or zucchini, for texture and taste. This option still packs a delicious punch and suits many diets. If you love heat, this spicy version is for you. Add more sliced jalapeños to the meat mixture and top the casserole with even more. You can also use spicy diced tomatoes with green chilies. This adds more flavor and heat, making it a fun twist on the classic dish. For a gluten-free version, swap the cornbread mix with a gluten-free alternative. Many brands offer great options that taste delicious. Just check the package for the right measurements. Your casserole will still be hearty and filling, making it perfect for everyone at the table. When I enjoy Texas Tamale Pie Casserole, I love to have sides that match its bold taste. Here are my favorite options: - Mexican Rice: This fluffy rice adds a nice texture. - Refried Beans: Creamy beans complement the casserole well. - Corn Salad: A fresh corn salad gives a crunchy contrast. - Guacamole: The creamy avocado dip pairs perfectly with the spices. Garnishes can elevate your dish. Here are the best ones for your casserole: - Fresh Cilantro: Sprinkle it on top for a burst of freshness. - Sour Cream: A dollop adds creaminess and cools the spice. - Sliced Jalapeños: For heat lovers, these add extra kick. - Chopped Green Onions: They provide a nice crunch and flavor. To wash down this flavorful dish, choose drinks that match its zest: - Iced Tea: A classic choice that cools and refreshes. - Light Beer: A crisp beer balances the rich flavors. - Margarita: A fruity margarita enhances the Tex-Mex vibe. - Sparkling Water: For a non-alcoholic option, this adds a refreshing fizz. Texas Tamale Pie Casserole is a layered dish that combines meat, beans, and cornbread. You start with a hearty mix of ground beef, black beans, and diced tomatoes. Then, you top it with a cornbread batter. This dish offers a warm, comforting meal with rich flavors and textures. It’s like a tamale, but in a simple casserole form. You can serve it with toppings like cheese, jalapeños, and cilantro for extra flavor. Baking the Texas Tamale Pie Casserole takes about 25 to 30 minutes. First, preheat your oven to 375°F (190°C). Then, let it bake until the cornbread is golden brown. To check for doneness, insert a toothpick into the center. If it comes out clean, your casserole is ready. This short baking time makes it a perfect option for busy days. Yes, you can make Texas Tamale Pie Casserole ahead of time. Prepare the meat and bean mixture and let it cool. Then, cover it and store it in the fridge for up to a day. You can also assemble the entire casserole in advance. Just cover and refrigerate until you’re ready to bake. If you do this, add a few extra minutes to the baking time to ensure it's heated through. This blog post covered everything you need for Texas Tamale Pie Casserole. I shared the main ingredients, offered substitutions, and suggested toppings. You learned step-by-step how to prepare and cook it perfectly. We discussed tips, common mistakes, and storage ideas to enjoy leftovers. You also discovered variations like vegetarian and gluten-free options. Lastly, I shared great side dishes and drinks to pair with your meal. Enjoy making this dish your own, and happy cooking!

Texas Tamale Pie Casserole

A hearty and flavorful casserole featuring ground beef (or turkey), black beans, and a cornbread topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Tex-Mex
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 pound ground beef (or turkey)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 package (8.5 oz) cornbread mix
  • 1 cup milk
  • 1 large egg
  • 1 cup shredded cheddar cheese (plus extra for topping)
  • 1 2 sliced jalapeños (for topping, optional)
  • Fresh cilantro, for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, brown the ground beef (or turkey) over medium heat until fully cooked. Drain excess fat if necessary.
  • Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent, about 3-4 minutes.
  • Stir in the black beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 5-7 minutes until heated through.
  • Mix in the corn kernels, ensuring they are evenly distributed throughout the mixture. Remove the skillet from heat.
  • In a mixing bowl, combine the cornbread mix, milk, egg, and 1 cup of shredded cheddar cheese. Stir until just combined.
  • Spread the meat and bean mixture evenly in a greased casserole dish. Pour the cornbread mix over the top, spreading it gently to cover the filling entirely.
  • Sprinkle additional shredded cheddar cheese and sliced jalapeños (if using) on top of the cornbread layer.
  • Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
  • Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro before serving.

Notes

Feel free to adjust the spice level by adding more or fewer jalapeños.
Keyword casserole, tamale pie, Tex-Mex