Easy Texas Tamale Pie Casserole
This comforting Texas Tamale Pie Casserole is a perfect weeknight meal that the whole family will love. It combines savory ground beef, zesty Rotel tomatoes, and sweet corn topped with a golden, fluffy cornbread crust. It is a hearty, one-pan Southwestern-inspired dish that requires minimal effort and delivers maximum flavor with simple pantry staples.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Southwestern
Ingredients
1 lb ground beef
1 medium onion, finely chopped
1 can (15 oz) whole kernel corn, drained
1 can (10 oz) Rotel diced tomatoes with green chilies
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
Salt and pepper to taste
1 cup shredded sharp cheddar cheese
1 box (8.5 oz) Jiffy corn muffin mix
2/3 cup milk
2 large eggs
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, brown the ground beef with the chopped onion until cooked through; drain excess fat.
Stir in the drained corn, Rotel tomatoes, chili powder, cumin, garlic powder, salt, and pepper; simmer for 5 minutes.
Pour the meat mixture into a 9×13 inch casserole dish and sprinkle with shredded cheddar cheese.
In a medium bowl, whisk together the corn muffin mix, milk, and eggs until combined.
Pour the cornbread batter evenly over the meat and cheese layer.
Bake for 20-25 minutes or until the cornbread topping is golden brown and set.
Let rest for 5 minutes before serving.
Notes
Customize by adding sliced jalapeños for extra heat. Serve with a dollop of sour cream or fresh chopped green onions. Store leftovers in an airtight container in the refrigerator for up to 3 days.