If you’ve spend any time on this site, you might have noticed we love Mexican and Texmex meals! This Beef Tamale Casserole, sometimes called Tamale Pie, is an easy to prepare meal with a delicious filling and cheesy cornbread topping.
I try to make my life easier on days that I work my day job, by making quicker meals, or preparing as much before hand as possible. Casseroles are great for pre-prep, they can be put together in the morning, and thrown in the oven when you get home, leaving the normal prep time you’d have to have, to relax. Or if you’re like me, do other chores, because once I’ve sat down to relax, that’s the entirety of what gets done for the rest of the evening. Gotta keep that momentum going!
Unfortunately this morning, my plans of prep work for Tamale Casserole were sidelined by a lack of refried beans in the freezer. I usually do a double batch and freeze what isn’t needed – I’ll get 7 or 8 containers (approximately 2 cups) to use for future meals. Apparently, I had miscounted how many we had left.
So this morning, I started the slow cooker and off I went.
It’s time change week, everything is screwy.
Anyway, I got home (and holy man, did the house smell good!) and stirred the beans, ladled out a couple cups worth, used the immersion blender on them and threw them in with the meat/onion mixture. It’s not much work, really so dinner was done on time and yum! After dinner, I blended the rest of the beans and they’re on the counter cooling, before they hit the freeze.
If you don’t want refried beans, leave them out. It’ll decrease the filling, so you can either just use less filling, or increase the ground beef by about a pound. It’ll still taste fabulous!
Tamale casserole is a delightful twist on the traditional tamale, offering all the comforting flavors of this beloved dish in a fraction of the time. Authentic tamales are a labor of love, often involving a lengthy preparation process of assembling masa (a corn dough) and a savory filling, carefully wrapped in corn husks, and steamed to perfection. While traditional tamales are a cornerstone of Mexican cuisine and a cherished centerpiece at holidays and gatherings, they can be time-consuming to prepare. That’s where tamale casserole comes in – a quick and hearty alternative that delivers the same satisfying taste in an easy, family-friendly format.
This tamale casserole combines layers of bold, savory flavors, starting with seasoned ground beef, refried beans, onions, and salsa for a rich and slightly spicy filling. A carefully selected blend of spices ensures the dish is packed with flavor, bringing depth and warmth to every bite. The dish is completed with the cheesy cornbread crust infused with green chiles. The cornbread topping bakes up fluffy and golden, while the green chiles add a gentle kick that pairs beautifully with the hearty beef filling. It’s the perfect balance of textures and tastes: creamy, cheesy, zesty, and just a little bit spicy.
Unlike authentic tamales, this casserole skips the painstaking step of wrapping and steaming, making it an ideal weeknight dinner solution or potluck favorite. It’s a dish designed to bring people together, just like traditional tamales, but without the extra hours in the kitchen. Whether you’re craving the nostalgic flavors of tamales or simply looking for a crowd-pleasing, budget-friendly meal, this tamale casserole is a comforting, satisfying option that’s sure to become a staple on your dinner table.
Tamale Casserole
Ingredients
Filling
- 2 lbs lean ground beef see notes
- ½ onion diced fine
- 2 cups salsa or about one 16oz jar
- 2 cups refried beans or about one 15oz can; use our homemade recipe for best results (see notes) -- optional
- 1 tbsp chili powder
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp crushed red pepper flakes
- ¼ tsp dried oregano
- 1½ tsp ground cumin
- 1 tsp salt
- 1 tsp ground black pepper
- ½ cup water if needed (most often when using canned refried beans)
- 3 oz black olives chopped (optional)
Crust
- 1 cup cornmeal
- 12 oz evaporated milk
- 4 oz diced green chilis
- 2 cups pepper jack or preferred cheese grated, divided (see instructions)
- 1 tsp salt
Garnish (optional)
- 1 jalapeno sliced
Instructions
- Preheat oven to 400°f
Prepare the filling
- Heat skillet on medium heat. Cook 2 lbs lean ground beef and prepared ½ onion together until the onion is tender and beef is browned, about 10 minutes. Drain if needed.
- Stir in 2 cups salsa, 2 cups refried beans, 1 tbsp chili powder, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp crushed red pepper flakes, ¼ tsp dried oregano, 1½ tsp ground cumin, 1 tsp salt, and 1 tsp ground black pepper. Reduce heat to medium low and simmer for 3-4 minutes, then stir in 3 oz black olives, if using. If mixture is very thick, add the ½ cup water. Reduce heat to low.
Make the crust
- In a medium saucepan, combine 1 cup cornmeal, 12 oz evaporated milk, 4 oz diced green chilis, ½ cup of the cheese and 1 tsp salt Cook over medium heat, constantly stirring for 5-7 minutes until thickened to about the consistency of thin oatmeal.
Baking
- Spoon filling into ungreased, 9x13" baking dish, then spoon crust mixture on top.
- Bake for 25 minutes, remove from oven. Sprinkle with remaining 1½ cups cheese and top with jalapeno (if using). Bake for an additional 5 minutes, or until cheese in melted.
- Remove from oven and allow to sit for 10-15 minutes. Serve with sour cream if desired.
Notes
Nutrition
Authentic Recipes
We guarantee that all of our recipes are authentic recipes; they're developed, cooked or prepared, and enjoyed in our home. We are not professional, or even mediocre, photographers, and occasionally create AI images when photos don't turn out. None of the recipes on this website are created or modified using AI, and they never will be.
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