Texas Tamale Pie Casserole is a hearty and comforting dish that brings together the bold flavors of seasoned ground beef, cornmeal crust, and a rich tomato sauce all baked into one delicious casserole. It’s got a satisfying mix of textures—from the crumbly cornmeal topping to the juicy, spicy beef filling—that just feels like a warm hug on a plate.
I love making this casserole because it’s so easy to put together but tastes like you spent hours in the kitchen. One little trick I like is to add a handful of cheese on top near the end of baking, which gives it a melty, golden finish that makes everyone eager for seconds. It’s also super forgiving—you can bump up the spice or add some veggies if you like, and it still turns out great every time.
For serving, I usually pair it with a simple side salad or some fresh salsa to brighten things up. It’s perfect for a family dinner or feeding a crowd because it’s filling without needing a lot of extra sides. Whenever I make this tamale pie casserole, it always brings back memories of chilly evenings and casual get-togethers, where everyone digs in and shares stories, simple and happy.
Key Ingredients & Substitutions
Ground beef: This is the heart of the dish, giving it rich, meaty flavor. For a lighter twist, try ground turkey or chicken. For vegetarians, use plant-based crumbles or extra beans.
Cornmeal: It’s what makes that classic tamale pie crust. Fine or medium-ground cornmeal both work well. Polenta can be a substitute but it will be coarser in texture.
Black beans and corn: These add texture and sweetness to the filling. You can swap black beans for pinto or kidney beans. Fresh, frozen, or canned corn all taste great here.
Diced tomatoes with green chilies: This adds a bit of spice and tang. If you don’t have a spicy can, plain diced tomatoes plus a pinch of chili powder will do. Adjust heat with jalapeños or mild green chilies.
Cheddar cheese: Sharp cheddar melts well and adds bold flavor. Monterey Jack or Pepper Jack also pair nicely if you want it milder or a bit spicy.
How Can I Make the Cornmeal Topping Light and Tender?
Getting the right texture on the cornmeal topping is key—it should be soft, moist, but set enough to hold together.
- Mix cornmeal, baking powder, and salt first for even rising.
- Whisk the wet ingredients (milk, egg, melted butter) before combining with dry for smooth batter—don’t overmix.
- Spread the batter evenly over the beef mixture; don’t press down hard to keep it light.
- Bake uncovered at 375°F so the top can form a nice golden crust without drying out.
- Adding cheese near the end gives a creamy, rich finish without weighing down the crust.
Pro tip: Let the casserole cool for 10 minutes before slicing. Cornmeal sets as it cools, making it easier to cut nice squares that hold together perfectly.
Equipment You’ll Need
- Large skillet – I use this to brown the beef and cook the beef mixture; it’s sturdy and easy to handle.
- Measuring cups and spoons – helps keep everything accurate, especially for spices and liquids.
- Medium mixing bowls – perfect for whisking the wet ingredients and combining the dry cornmeal mixture.
- 9-inch baking dish – a good size for even baking and easy to serve.
- Whisk or fork – makes mixing smooth batter effortlessly.
- Oven – essential for baking the casserole to golden perfection.
Flavor Variations & Add-Ins
- Swap ground beef for cooked shredded chicken or turkey for different proteins, making it lighter or more versatile.
- Add diced bell peppers, zucchini, or corn kernels to the beef mixture for extra texture and flavor.
- Mix in a pinch of cumin, smoked paprika, or hot sauce into the filling to boost spice and smoky flavor.
- Top with shredded pepper Jack or Monterey Jack cheese for a milder melt or extra spice if using Pepper Jack.
How to Make Texas Tamale Pie Casserole
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (14 oz) can diced tomatoes with green chilies (e.g., Rotel)
- 1 cup beef broth or water
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 1 cup yellow cornmeal
- 1 cup milk
- 1 large egg
- ¼ cup unsalted butter, melted
- 1 tsp baking powder
- 1 cup shredded cheddar cheese
- Sour cream, for garnish
- Fresh jalapeño slices, for garnish
- Chopped green onions, for garnish
- Fresh cilantro, for garnish (optional)
How Much Time Will You Need?
This dish takes about 15 minutes to prep and around 35 minutes to cook in the oven, so plan for about 50 minutes total. The steps happen pretty quickly, and you’ll have a warm, cheesy casserole ready before you know it!
Step-by-Step Instructions:
1. Cook the Beef Mixture:
Set your oven to preheat at 375°F (190°C). In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. When it’s mostly browned, drain off any extra fat. Add the chopped onion and garlic, cooking for 3-4 minutes until soft and fragrant.
2. Add the Beans and Seasoning:
Mix in the black beans, corn, diced tomatoes with green chilies, beef broth, chili powder, cumin, smoked paprika, salt, and pepper. Let this simmer gently for about 10 minutes so all the flavors combine and the mixture thickens a little.
3. Prepare the Cornmeal Topping:
While the beef simmers, whisk together the cornmeal, baking powder, and a pinch of salt in a bowl. In a separate bowl, mix together the milk, egg, and melted butter. Pour these wet ingredients into the dry mix and stir just until blended—don’t overmix.
4. Assemble and Bake:
Grease a 9-inch baking dish with butter or cooking spray. Spread the beef mixture evenly in the bottom of the dish. Carefully pour your cornmeal batter over the top and spread it evenly with a spatula. Bake uncovered for 25-30 minutes until the cornmeal topping is firm and golden.
5. Add Cheese and Finish Baking:
Take the casserole out of the oven and sprinkle the shredded cheddar cheese over the top. Put it back in the oven for about 5 minutes until the cheese melts perfectly.
6. Serve and Garnish:
Let the casserole cool for a few minutes before slicing. Serve each piece with a dollop of sour cream and top with fresh jalapeño slices, green onions, and some cilantro if you like a fresh touch.
Can I Use Frozen Corn or Beans for This Recipe?
Yes! Frozen corn works perfectly—just thaw it before adding. For beans, canned black beans are easiest, but you can use cooked dried beans too. Just make sure they’re drained well to avoid extra moisture.
Can I Make Texas Tamale Pie Casserole Ahead of Time?
Absolutely! Prepare the beef mixture and cornmeal batter separately, then assemble just before baking. You can also fully assemble and refrigerate for up to 24 hours before baking—just add a few extra minutes to cook time if baking straight from the fridge.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through. The casserole may thicken, so add a splash of broth or water if needed when reheating.
Can I Make This Recipe Vegetarian?
Yes! Swap the ground beef for extra beans, lentils, or a plant-based meat substitute. Add extra veggies like bell peppers or mushrooms for texture and flavor, and follow the rest of the recipe as usual.