Description
Texas Tamale Pie Casserole is a hearty and flavorful one-dish meal combining seasoned ground beef, vegetables, beans, and a creamy cornmeal topping baked to cheesy perfection. This comforting Tex-Mex casserole blends layers of savory meat and vegetables with a smooth, slightly sweet cornmeal crust, making it a perfect family dinner that’s easy to prepare and full of bold Southwestern flavors.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Beans and Sauces
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (10 ounces) enchilada sauce
Spices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
Cornmeal Topping
- 1 cup cornmeal
- 1 1/2 cups water
- 1 cup shredded cheddar cheese
Garnish (Optional)
- 1/4 cup sliced jalapeños
- Fresh cilantro, chopped
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Brown the Meat: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 pound of ground beef, breaking it up as it cooks, and brown thoroughly.
- Sauté Vegetables: Add the chopped onion, green bell pepper, and minced garlic to the skillet with the beef. Cook for 5-7 minutes until the vegetables become soft and fragrant.
- Combine Beans and Sauces: Stir in the drained corn, black beans, diced tomatoes with their juices, and enchilada sauce into the skillet. Season with chili powder, cumin, salt, and pepper. Let this mixture simmer for about 10 minutes to meld the flavors.
- Prepare Cornmeal Mixture: While the skillet mixture simmers, bring 1 1/2 cups of water to a boil in a separate saucepan. Gradually whisk in 1 cup cornmeal, stirring continuously until it thickens, which takes about 5 minutes.
- Assemble Casserole Base: Spread the cooked meat and vegetable mixture evenly in a 9×13-inch casserole dish, creating a firm base layer.
- Add Cornmeal Topping: Pour the thickened cornmeal mixture evenly over the meat layer. Smooth it out to cover the entire surface.
- Top with Cheese: Sprinkle 1 cup shredded cheddar cheese uniformly over the cornmeal layer to add richness and flavor.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese has melted and is bubbly with slight golden edges.
- Garnish and Serve: Remove the casserole from the oven and allow it to cool for a few minutes. Garnish with sliced jalapeños and freshly chopped cilantro if desired before serving to add fresh heat and herbal notes.
Notes
- You can substitute ground turkey or chicken for the beef to make a leaner version.
- For extra spice, add more chili powder or include diced green chilies in the mixture.
- The cornmeal topping acts like a polenta layer; ensure you whisk constantly to avoid lumps.
- If you prefer, use a Mexican blend cheese instead of cheddar for a different flavor profile.
- This casserole can be prepared ahead and reheated; store leftovers covered in the refrigerator for up to 3 days.
