Name: Tamale Pie Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 1 pound ground beef; 1 medium onion, chopped; 1 can (15 ounces) black beans, drained and rinsed; 1 can (15 ounces) diced tomatoes with green chilies; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup cornmeal; 1 cup milk; 1 large egg; 1 cup shredded cheddar cheese; 1/2 cup sliced black olives (optional); 1/4 cup chopped fresh cilantro (for garnish)

Jump to Recipe

Tamale Pie Casserole brings bold Texas flavor straight to your table in under an hour. This hearty dish layers seasoned ground beef, black beans, and a golden cornbread crust into one irresistible Tex-Mex Casserole. It delivers rich spice, tender texture, and cheesy goodness in every bite. Whether you need a weeknight dinner or a crowd-pleasing meal, this classic Tamale Pie offers comfort and flavor without complicated steps. Best of all, everything bakes together in one dish, making cleanup simple and stress-free.

Story

I first made Tamale Pie Casserole on a busy weeknight when I wanted something filling yet easy. Instead of rolling individual tamales, I layered everything into one pan. The result tasted like a traditional Tamale Pie but required half the effort. Since then, Tamale Pie Casserole has become my go-to comfort dish.

The savory Ground Beef, hearty Black Beans, and bold spices create a rich base. Then the soft yet sturdy Cornbread Crust seals in all that flavor. As it bakes, the edges turn golden while the center stays moist and tender. Because the flavors blend beautifully, every slice delivers that classic Tex-Mex taste families love.

Moreover, Tamale Pie Casserole works for gatherings, meal prep, and cozy Sunday dinners. It feels nostalgic yet practical. And once you try it, you will want it on repeat.

Ingredients

1 pound ground beef
1 medium onion, chopped
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) diced tomatoes with green chilies
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cornmeal
1 cup milk
1 large egg
1 cup shredded cheddar cheese
1/2 cup sliced black olives (optional)
1/4 cup chopped fresh cilantro (for garnish)

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 350°F so it reaches full temperature before baking. Meanwhile, heat a large skillet over medium heat. Add the ground beef and chopped onion. Cook for 5 to 7 minutes, breaking up the beef as it browns. Stir frequently so the onion softens evenly. Once fully cooked, drain excess fat to prevent a greasy casserole.

Next, stir in the black beans, diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and black pepper. Let the mixture simmer for about 5 minutes so the spices blend well.

In a separate bowl, whisk together the cornmeal, milk, and egg until smooth. This mixture will form the cornbread layer.

Cooking Instructions

Grease a 9×13-inch baking dish to prevent sticking. Pour half of the cornmeal mixture into the dish and spread it evenly. Then spoon the beef mixture over the base, creating a consistent layer. After that, pour the remaining cornmeal mixture on top.

Sprinkle shredded cheddar cheese and sliced black olives evenly across the surface. Bake for 30 to 35 minutes, or until the top turns golden brown and sets firmly in the center.

Allow the casserole to cool for 10 minutes before slicing. Finally, garnish with chopped cilantro and serve warm.

Tips for Perfect Results

Common Mistakes to Avoid

Do not skip draining the ground beef, because excess fat can make the bottom layer soggy. Also, avoid overmixing the cornmeal batter; stir only until smooth. Additionally, do not underbake the casserole. If the center jiggles too much, give it a few extra minutes in the oven.

Pro Tips for Better Flavor

For extra heat, add sliced jalapeños between the beef and cornbread layers. You can also mix a small handful of shredded cheese directly into the cornmeal batter for added richness. If you prefer deeper spice, add a pinch of smoked paprika. Finally, let the casserole rest before slicing so the layers hold together perfectly.

Serving and Storage

How to Serve

Serve Tamale Pie Casserole hot with a fresh green salad or Mexican-style rice. A spoonful of sour cream adds cool contrast, while sliced avocado adds creaminess. Because the flavors are bold, simple sides balance the dish beautifully.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 1 to 2 minutes. For best texture, reheat in a 325°F oven until warmed through. You can also freeze tightly wrapped portions for up to 2 months.

Conclusion

Tamale Pie Casserole delivers bold Tex-Mex flavor in a practical, family-friendly format. With layers of seasoned beef, beans, and golden cornbread, it satisfies every craving. Since it uses simple ingredients and clear steps, anyone can make it confidently. Try this classic Tamale Pie tonight and bring warm, comforting flavor to your table.

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Frequently Asked Questions

Can I make Tamale Pie Casserole ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance. Cover it tightly and refrigerate. When ready to bake, let it sit at room temperature for 20 minutes, then bake as directed.

Can I make a vegetarian version?

Absolutely. Substitute the ground beef with sautéed bell peppers, mushrooms, and zucchini. Keep the seasoning the same for bold Tex-Mex flavor.

Why is my cornbread layer too dense?

Overmixing or adding too much cornmeal can create density. Measure carefully and stir until just combined for a lighter texture.