Description
Texas Tamale Pie Casserole is not just a meal; it’s an experience packed with flavors that transport you right to the heart of Texas.
Ingredients
Scale
- 1 pound ground beef
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 8 ounces canned tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- 8.5 ounces Jiffy Corn Muffin Mix
- 1 large egg
- 0.33 cup milk
- 1 cup shredded sharp cheddar cheese (optional)
- Optional toppings: diced tomatoes, sour cream, sliced green onions, chopped cilantro, diced or pickled jalapeños, hot sauce
Instructions
- To start, you’ll want to preheat your oven to 400°F (200°C). Preheating ensures that your casserole cooks evenly and achieves that golden, crusty top we all love in a good cornbread.
- In your cast iron skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the finely chopped onion. Sauté for about 3–4 minutes until it’s translucent. Then add the minced garlic and cook for another 30 seconds. This step builds a flavorful base for your dish, releasing delicious aromas in the kitchen.
- Next, add the ground beef to the skillet. Use a wooden spoon to break it up as it cooks. Brown the meat until it’s no longer pink. Make sure to drain any excess grease, as this will help keep your casserole from becoming too oily.
- Once your beef is browned, stir in the tomato paste and canned tomato sauce. Then add the drained black beans, corn, chili powder, ground cumin, smoked paprika, dried oregano, and season with salt and pepper. Let this mixture simmer for about 5–7 minutes, allowing the flavors to meld together and the mixture to thicken slightly.
- In a separate bowl, combine the Jiffy Corn Muffin Mix with the milk and egg. Mix until just combined; don’t overmix, as this can make the cornbread tough. You want it to be light and fluffy!
- Carefully spoon the cornbread batter over the beef and bean mixture in the skillet. Spread it evenly, but avoid reaching the edges, as the cornbread will expand during baking.
- If you’re a cheese lover, sprinkle the shredded sharp cheddar cheese over the top of the cornbread batter. This adds an extra layer of creaminess and flavor.
- Place the skillet in your preheated oven and let it bake uncovered for about 20–25 minutes. You want the cornbread to puff up and turn a beautiful golden brown color.
- Once baked, remove the skillet from the oven and let the casserole sit for 5–10 minutes before slicing. This rest period helps the flavors settle and makes it easier to cut into portions.
- Before serving, add a generous dollop of sour cream, diced tomatoes, sliced jalapeños, or fresh cilantro on top if desired. These toppings not only enhance the dish visually but also elevate the flavor profile with freshness and tang!
Notes
Let the casserole cool completely before freezing. It can be stored in an airtight container in the freezer for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 800 mg
- Protein: 25 g