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Tamale Casserole

Tamale Casserole
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This recipe is your shortcut to all the savory flavor of a classic tamale, with none of the fuss. It’s a simple, layered casserole with a rich beef filling and a tender cornbread topping—perfect for a satisfying weeknight meal.

Ingredients

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For the Filling:

  • 2 tsp olive oil
  • 1 lb lean ground beef
  • 1 small onion, minced
  • 1 small bell pepper (red or yellow), minced
  • 1 small jalapeño, minced
  • 2 tsp minced garlic
  • 1 tbsp taco seasoning
  • 4 oz diced green chiles
  • 16 oz tomato sauce
  • 1 cup frozen corn kernels
  • 1 small lime, juiced
  • 2 cups shredded cheddar cheese

For the Cornbread Topping:

  • 1 ¼ cup all-purpose flour
  • ¾ cup yellow or white cornmeal
  • 1 tbsp baking powder
  • ¾ tsp salt
  • ⅓ cup honey
  • ¾ cup milk or buttermilk
  • 4 tbsp melted, cooled unsalted butter or canola oil
  • 2 large eggs

Instructions

  1. Prep the oven & pan. Preheat oven to 350°F (175°C).
  2. Cook the filling. In a large skillet over medium-high heat, cook the ground beef, onion, bell pepper, and jalapeño until beef is browned. Drain any fat. Stir in garlic and cook for 30 seconds.
  3. Simmer the sauce. Add taco seasoning, green chiles, tomato sauce, and corn to the skillet. Bring to a boil, then reduce heat and simmer for 5-8 minutes. Remove from heat and stir in lime juice.
  4. Mix the cornbread. In one bowl, whisk together the flour, cornmeal, baking powder, and salt. In a separate bowl, whisk the milk, honey, eggs, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Assemble & bake. Spread the beef filling in a 9×13-inch baking dish. Top evenly with shredded cheese, then pour the cornbread batter over the cheese. Bake for 25-30 minutes, or until the cornbread is golden brown.
  6. Let it rest. Let the casserole rest for 10 minutes before serving.

Notes

  • Serving Suggestions: Serve this casserole straight from the dish with your favorite toppings like sour cream, sliced avocado, or fresh cilantro.
  • Tips & Tricks: Don’t overmix the cornbread batter—a few lumps are good! The lime juice at the end really brightens up all the savory flavors.
  • Storage: Cover leftovers and refrigerate for 3-4 days. To freeze, assemble the casserole (without baking), wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.

Find it online: https://new.projuktigeek.com/tamale-casserole/

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