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A delectable slice of tamale casserole with a savory meat filling, melted cheese, sour cream, tomatoes, and green onions on a white plate.
Reda

Hearty Beef Tamale Casserole

Enjoy all the classic flavors of a savory tamale in this easy, comforting casserole. A rich beef and bean filling is topped with a moist, cheesy cornbread crust for a perfect weeknight dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 595
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Filling
  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion chopped
  • 2 cloves Garlic minced
  • 1 lb Lean Ground Beef 90/10
  • 1 (10 oz) can Red Enchilada Sauce mild
  • 1 (15 oz) can Black Beans rinsed and drained
  • 1 (15 oz) can Whole Kernel Corn drained
  • 1 (4 oz) can Diced Green Chiles undrained
  • 1 tsp Cumin
  • 1/2 tsp Chili Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
For the Cornbread Topping
  • 1 (8.5 oz) box Jiffy Corn Muffin Mix
  • 1/4 cup Masa Harina
  • 1 large Egg
  • 1/3 cup Milk
  • 1 (8 oz) can Cream-Style Corn
  • 2 cups Shredded Mexican Cheese Blend divided

Equipment

  • 9x13 Inch Casserole Dish
  • Large skillet
  • Large Mixing Bowl

Method
 

Prepare the Filling
  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch casserole dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add the ground beef to the skillet. Cook, breaking it up with a spoon, until no longer pink. Drain off any excess grease.
  4. Stir in the enchilada sauce, black beans, whole kernel corn, green chiles, cumin, chili powder, salt, and pepper. Bring the mixture to a simmer and cook for 2-3 minutes to allow the flavors to meld.
  5. Pour the beef filling into the prepared casserole dish and spread it into an even layer.
Prepare the Topping & Assemble
  1. In a large mixing bowl, combine the corn muffin mix and masa harina.
  2. Add the egg, milk, and cream-style corn. Stir until just combined – do not overmix.
  3. Gently fold in 1 cup of the shredded Mexican cheese blend.
  4. Carefully spoon the cornbread batter over the beef filling in the casserole dish, spreading it as evenly as possible to cover the entire surface.
Bake the Casserole
  1. Bake for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center of the topping comes out clean.
  2. Remove the casserole from the oven and sprinkle the remaining 1 cup of cheese evenly over the top.
  3. Return to the oven and bake for an additional 5 minutes, or until the cheese is completely melted and bubbly.
  4. Let the tamale casserole rest for 10 minutes before cutting and serving. This allows it to set up and makes it easier to serve.

Notes

Garnish with your favorite toppings like sour cream, sliced jalapeños, fresh cilantro, or diced avocado. Store leftovers in an airtight container in the refrigerator for up to 4 days.