Easy & Comforting Texas Tamale Pie Casserole: A Weeknight Winner!
Hey there, foodie friends! Do you ever just crave a big, warm hug in a dish? Something that takes you back to cozy evenings, family dinners, and that comforting feeling only truly good home cooking can provide? Well, get ready, because this Easy Texas Tamale Pie Casserole is exactly that kind of meal. It’s a flavorful, hearty dish with roots in classic comfort food, and honestly, it’s way simpler to whip up than you might think. Perfect for a busy weeknight or a lazy Sunday, this is one recipe you'll come back to again and again. Trust me on this one!
Equipment
- Skillet For browning ground beef
- Casserole Dish For baking
- Oven
Ingredients
Main Ingredients
- 1 lb Ground beef The hearty base of our delicious filling. You could also use ground turkey or chicken if you prefer!
- 1 can Black beans Drained and rinsed, they add great texture, fiber, and that essential Tex-Mex flair.
- 0.25 cup fresh Cilantro Chopped. This bright, fresh herb really elevates the flavors. If you're not a cilantro fan, you can skip it or use fresh parsley instead.
- 1 tsp Garlic powder A pantry staple for quick, consistent garlic flavor.
- 1 medium Onion Chopped. The aromatic foundation for our savory filling.
- 1 can Tomatoes with green chilies Undrained, these add a little heat and acidity. "Rotel" is a popular brand here in the US!
- 1 large Egg Helps bind the cornmeal topping together for that classic tamale pie texture.
- 0.5 cup Black olives Sliced. An optional but delicious addition that adds a nice salty bite.
- 0.5 tsp Black pepper Simple seasoning to enhance all the other flavors.
- 1 tbsp Chili powder Brings warmth and depth to the meat mixture.
- 1 cup Cornmeal The key ingredient for the tamale-style topping! Use medium-grind for a nice texture.
- 1 tsp Salt Essential for seasoning the dish properly.
- 1 tsp Cumin Adds that signature earthy, smoky flavor that's a must for Tex-Mex dishes.
- 1 cup Cheddar cheese Shredded. Because what's a casserole without glorious melted cheese? You can use a mix of cheddar and Monterey Jack too!
- 1 cup Milk Provides moisture for the cornmeal topping, making it soft and tender as it bakes.
Instructions
- Note: The step-by-step instructions for this recipe were not provided in the source article. Typically, this section would detail how to cook the meat and vegetable base, mix the cornmeal topping, layer the casserole, and bake it until golden and bubbly. Please refer to the original source of the recipe for the full instructions, or use these ingredients to guide your own tamale pie preparation!
Notes
Substitutions & Additions: Spice it up with cayenne pepper or hot sauce. Add bell peppers or corn kernels. Use pinto or kidney beans instead of black beans. Experiment with Monterey Jack, Pepper Jack, or a Mexican cheese blend. Cornbread mix can be used as a shortcut for the topping. Make it vegetarian with plant-based crumbles, mushrooms, or zucchini.
Tips for Success: Drain grease after browning ground beef. If instructions require it, let the casserole rest after baking to help layers set. The meat filling can be made a day ahead and stored in the fridge.
How to Store It: Let cool completely. Cover tightly or transfer to an airtight container. Keeps in the refrigerator for 3-4 days. Reheat individual portions in the microwave or larger amounts in the oven at 350°F (175°C). To freeze, cool completely, wrap well in plastic wrap and foil (or use a freezer-safe dish). Label and date. Keeps for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs: Yes, you can make this ahead (filling only or fully assembled before baking). Dry cornmeal topping can be caused by old cornmeal, incorrect milk ratio, or overbaking. Yes, fresh garlic can be used (sauté 2-3 minced cloves with the onion).
Tips for Success: Drain grease after browning ground beef. If instructions require it, let the casserole rest after baking to help layers set. The meat filling can be made a day ahead and stored in the fridge.
How to Store It: Let cool completely. Cover tightly or transfer to an airtight container. Keeps in the refrigerator for 3-4 days. Reheat individual portions in the microwave or larger amounts in the oven at 350°F (175°C). To freeze, cool completely, wrap well in plastic wrap and foil (or use a freezer-safe dish). Label and date. Keeps for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs: Yes, you can make this ahead (filling only or fully assembled before baking). Dry cornmeal topping can be caused by old cornmeal, incorrect milk ratio, or overbaking. Yes, fresh garlic can be used (sauté 2-3 minced cloves with the onion).