Can I make this without a cast iron skillet?

Yes. Cook the filling in a regular pan, then transfer to a 9 by 13 baking dish, top with batter, and bake.

No. Any cornbread mix works. If using a different brand, follow its directions and aim for a medium-thick batter.

Can I make it dairy free?

Use dairy-free cheese or skip cheese in the filling and top. Swap milk in the batter with an unsweetened plant milk.

How do I avoid a soggy bottom?

Simmer the filling until thick before topping. It should look like a chunky chili, not soupy. Let the casserole rest before serving.

What if my cornbread isn’t browning?

Bake a few minutes longer, or switch to the top rack for the final minutes. You can broil briefly, watching closely.

Delicious Texas Tamale Pie Casserole

Description

A cozy and fast casserole that brings the hearty flavors of tamales into a spoonable bake, perfect for weeknight dinners.

Ingredients

For the Beef Base

1 lb ground beef (80-90% lean) (Works best for a juicy base.)
1 medium onion, chopped (Fresh is best, but pre-chopped works.)
3 cloves garlic, minced
2 tbsp taco seasoning or chili powder blend (Homemade mix preferred for control over salt and heat.)
1 can enchilada sauce (red or green) (Choose based on your style and spice level.)
1 can diced tomatoes with green chilies (Adds brightness and a tiny kick.)
1 can black beans, drained and rinsed (For texture.)
1 cup corn, frozen or canned (For tamale flavor.)
1/2 cup olives, sliced (Optional but adds a briny pop.)
1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack) (For creamy filling.)

For the Cornbread Topping

1 box Jiffy cornbread mix (Quick and easy cornbread base.)
1/2 cup milk
1 large egg

For Garnishing

fresh cilantro, chopped (Optional topping.)
green onion, chopped (Optional topping.)
sour cream (Optional topping.)
lime wedges (For serving.)

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Instructions

Preparation

Preheat the oven to 400°F (200°C) and heat a 10 to 12 inch cast iron skillet over medium heat.
Brown the ground beef with the chopped onion in the skillet. Stir in minced garlic for the last minute and drain excess fat if needed.

Cooking the Beef Base

Season the beef mixture with taco seasoning or a mix of chili powder, cumin, smoked paprika, and salt.
Add the enchilada sauce, diced tomatoes with green chilies, black beans, corn, and olives. Simmer for 5 to 8 minutes until thick.
Stir in a handful of cheese until slightly creamy and smooth the top.

Preparing the Cornbread Topping

In a bowl, whisk together the Jiffy mix, milk, and egg. Let it rest for 2 minutes, then pour over the beef mixture.
Sprinkle additional cheese on top if desired.

Baking

Bake in the preheated oven for 18 to 22 minutes until the cornbread is set and golden at the edges.

Serving

Let the casserole rest for 8 to 10 minutes before scooping to help the layers settle.

Notes

For added spice, adjust the type of enchilada sauce and include jalapeños. Use lean or plant-based proteins as desired. This dish can be made ahead or frozen for convenience.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner, Main Course
Cuisine: Mexican, Tex-Mex