Texas Tamale Pie Casserole is a hearty, comforting dish bursting with bold flavors! It’s packed with seasoned ground beef, beans, and tomatoes, all topped with a golden, slightly sweet cornbread crust that’s crispy on the edges and soft inside. This casserole brings together the best of a classic tamale in a warm, easy-to-make pie form.
I love making this casserole when I want something filling and delicious but don’t want to fuss with wrapping tamales. It’s one of those dishes that everyone seems to love because it’s both simple and full of flavor. I usually add a little extra cheese on top for that perfect melty finish that makes it hard to stop eating.
My favorite way to serve Texas Tamale Pie is with a dollop of sour cream and some fresh chopped cilantro or green onions sprinkled over the top. It’s perfect for cozy dinners and also great for feeding a crowd because it’s easy to make in a big dish. Whenever I make this casserole, it reminds me of family get-togethers where everyone gathers around the table to share stories and good food.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the filling, giving rich flavor and texture. If you want a lighter option, try ground turkey or chicken. For a vegetarian version, use cooked lentils or a plant-based ground.
Black Beans & Corn: Both add sweetness and fiber. If you don’t have black beans, pinto or kidney beans work well. Fresh, canned, or frozen corn all hold up nicely, so use what you have on hand.
Tomatoes with Green Chilies: Adds a mild kick and moisture. If you like more heat, add chopped jalapeños or hot sauce. For less spice, go with plain diced tomatoes and add a pinch of cumin or paprika.
Cornbread Topping: The topping is a mix of cornmeal and flour. Yellow cornmeal gives that classic sweet cornbread flavor. If cornmeal isn’t available, you can use polenta or even substitute with all-purpose flour, but the texture will be different.
Cheese: Sharp cheddar adds a nice tang and melts well. You can swap it with Monterey Jack, Colby, or a Mexican cheese blend for a slightly different taste.
How Can I Make the Cornbread Topping Light and Fluffy?
Getting the perfect cornbread texture on top means mixing but not overmixing. Here’s how to do it right:
- Combine dry ingredients (cornmeal, flour, sugar, baking powder, salt) first for even distribution.
- Mix wet ingredients (milk, melted butter, eggs) separately for smoothness.
- Pour wet into dry and gently stir just until you see no dry flour. A few lumps are okay — overmixing makes the bread tough.
- Spread the batter carefully over the beef layer to keep it even for baking.
Also, baking at 375°F allows the topping to cook through and form a golden crust while staying tender inside. Let the dish cool a bit before slicing to avoid breaking the cornbread.
Equipment You’ll Need
- 9×9-inch baking dish – I recommend this size for even cooking and easy serving.
- Large skillet – ideal for cooking the beef mixture and onions because it’s spacious and heats evenly.
- Mixing bowls – for combining the batter and assembling ingredients without a mess.
- Measuring cups and spoons – to keep your ingredients accurate and consistent.
- Whisk or spoon – for mixing the batter smoothly and stirring the filling.
- Oven mitts – always good for safety when handling hot dishes.
Flavor Variations & Add-Ins
- Use ground turkey, chicken, or plant-based crumbles instead of beef for a different protein option.
- Mix in chopped jalapeños or hot sauce for extra heat, perfect if you like spicy dishes.
- Top with sliced avocado or a drizzle of salsa for a fresh, creamy touch.
- Replace sharp cheddar with Monterey Jack or Mexican cheese blend for a milder or more authentic flavor.
Texas Tamale Pie Casserole
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 (10 oz) can diced tomatoes with green chilies (e.g. Rotel), undrained
- 1 packet taco seasoning mix (or homemade equivalent)
- 1 cup shredded sharp cheddar cheese, divided
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/4 cup (4 tbsp) unsalted butter, melted
- 2 large eggs
- Sour cream, for topping
- Chopped green onions and fresh cilantro, for garnish
- Diced tomatoes, for garnish
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare and assemble, then about 25-30 minutes to bake until the cornbread topping is golden and cooked through. So, plan for about 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Cook the Beef Mixture:
Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish. In a large skillet over medium heat, cook the ground beef and chopped onion for about 5-7 minutes, until the beef is browned and onion soft. Drain excess fat if needed.
2. Add Beans, Corn, and Seasoning:
Stir in the black beans, corn, diced tomatoes with green chilies (including the juice), and taco seasoning. Let everything simmer together for 5 minutes, then remove from heat. Mix in half of the shredded cheddar cheese (½ cup).
3. Make the Cornbread Batter:
In a large bowl, whisk the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, melted butter, and eggs. Pour the wet ingredients into the dry and stir just until moistened — the batter will be a bit thick, and that’s okay.
4. Assemble the Casserole and Bake:
Spread the beef mixture evenly in your greased baking dish. Carefully spoon the cornbread batter over the top and gently spread it out. Sprinkle the remaining ½ cup cheddar cheese evenly over the batter. Bake for 25-30 minutes until the cornbread topping is golden and a toothpick inserted in the center comes out clean.
5. Serve and Enjoy:
Let the casserole cool for a few minutes after baking. Serve warm with a dollop of sour cream and a sprinkle of chopped green onions, cilantro, and diced tomatoes for a fresh and creamy touch.
Enjoy your hearty and tasty Texas Tamale Pie Casserole!
Can I Use Frozen Corn in Texas Tamale Pie Casserole?
Yes, frozen corn works perfectly! Just thaw it before adding to the beef mixture or add it frozen—cooking will soften it nicely during simmering.
Can I Substitute Cornbread Mix Instead of Making the Batter from Scratch?
Absolutely! You can use a boxed cornbread mix following the package instructions instead of combining cornmeal and flour yourself. Just make sure to spread the batter evenly over the filling before baking.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat individual portions in the microwave or warm in the oven at 350°F until heated through.
Can I Prepare This Casserole Ahead of Time?
Yes! Assemble the casserole up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.