Texas Tamale Pie Casserole is a cozy, feed-a-crowd skillet meal that blends spiced ground beef with a cornmeal topping for a crunchy, comforting finish. I’ve made versions with ground beef, turkey, and even black beans; each time the balance of savory filling and slightly sweet corn topping wins family praise. If you like hearty casseroles, this one’s a weeknight hero—similar in spirit to a savory pot pie but faster, and it pairs well with casseroles like this chicken pot pie casserole when you need variety.
Why Make This Recipe
- It’s crowd-pleasing: rich, savory filling with a golden, slightly crisp corn topping that most people love.
- Easy prep: you can brown the filling in 15 minutes and bake for about 25–30 minutes.
- One-dish convenience: bake and serve from a 9×13-inch pan or a cast-iron skillet to cut down on cleanup.
- Flexible nutrition: swap proteins or add beans and veggies to increase fiber and lower saturated fat.
- Personal note: I love this recipe because the cornmeal topping crisps at the edges in a cast-iron pan—those crunchy bites are my favorite. Also, if you like filling-forward casseroles, try a slower-cooker twist inspired by this crockpot pierogi casserole for hands-off cooking.
Recipe Overview
- Prep time: 20 minutes
- Cook time: 30–35 minutes (baking at 375°F / 190°C)
- Total time: 50–55 minutes
- Servings: 6–8
- Difficulty: Easy
- Cooking method: Sauté the filling, stir together a cornmeal-based topping, then bake in a 9×13-inch dish or 10–12-inch cast-iron skillet until set and golden.
My Experience Making This Recipe
I tested this casserole several times, adjusting liquid in the corn topping and the spice level of the filling. The biggest discovery was that using a little masa harina or fine cornmeal and baking at 375°F gives a better texture than coarse cornmeal at higher temps.
How to Make Texas Tamale Pie Casserole
Start by browning 1 1/2 pounds (700 g) ground beef (or turkey) with 1 medium diced onion and 2 cloves minced garlic in a large skillet over medium-high heat until the meat reaches 165–170°F. Stir in 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, pepper, 1 cup tomato sauce, and 1 cup drained canned diced tomatoes; simmer 5–8 minutes to concentrate flavors. For the topping, whisk 1 1/2 cups cornmeal (or 1 cup masa harina + 1/2 cup fine cornmeal), 1 cup milk, 2 large eggs, 2 tablespoons melted butter, 1 teaspoon baking powder, and 1/2 teaspoon salt until smooth; spread over the filling and bake at 375°F for 25–30 minutes until a toothpick comes out mostly clean and the top is golden.
Expert Tips for Success
- Brown the meat well: develop a deep sear on the beef for better flavor—don’t crowd the pan.
- Use masa harina: 1 cup masa + 1/2 cup fine cornmeal makes a more authentic tamale-like texture and helps the topping set.
- Cast iron for crisp edges: bake in a well-seasoned 10–12-inch cast-iron skillet preheated in the oven for a crispier crust.
- Test doneness: insert a toothpick into the corn topping; it should come out with a few moist crumbs, not wet batter.
- Rest before cutting: let the casserole cool for 10 minutes after baking so the topping firms and slices hold together better. For inspiration on using pastry or rolls alongside casseroles, check out this apple pie cinnamon roll approach to pairing.
How to Serve Texas Tamale Pie Casserole
- Classic: top each serving with a spoonful of sour cream, chopped cilantro, and sliced jalapeños.
- Tex-Mex sides: serve with a simple green salad, black beans, and lime wedges for brightness.
- Party-style: scoop into bowls and offer shredded cheddar, diced avocado, and hot sauce on the side for a casual buffet.
- Presentation tip: serve straight from a hot cast-iron skillet for rustic appeal and keep bowls of toppings nearby—this works well with brunch or potluck menus similar to apple pie cupcakes that are served family-style.
Storage and Reheating Guide
- Refrigerate: cool to room temperature, cover tightly with foil or store in an airtight container, and refrigerate up to 3–4 days.
- Freeze: portion into airtight containers or freeze the whole casserole wrapped tightly in plastic then foil; freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat from refrigerated: preheat oven to 350°F (175°C), cover with foil, and bake 15–20 minutes until heated through; remove foil and bake 5 minutes to re-crisp.
- Reheat from frozen: thaw overnight and follow refrigerated method, or bake covered at 350°F for 40–50 minutes if still partially frozen, checking that interior reaches 165°F.
Recipe Variations
- Gluten-free: use only masa harina (not cornmeal blends that contain wheat) and confirm baking powder is gluten-free.
- Dairy-free: swap milk for unsweetened almond or oat milk and use 2–3 tablespoons neutral oil instead of butter; choose a dairy-free cheese or skip it.
- Vegetarian: replace meat with 2 cups cooked pinto or black beans plus sautéed mushrooms for umami; add an extra cup of vegetables like corn and bell pepper.
- Low-carb: use a cauliflower mash topping (1 small head cooked and mashed with 1 egg and 1/4 cup grated cheese) instead of the cornmeal topping.
Nutritional Highlights
- Protein-rich: ground beef or turkey provides substantial protein; beans add plant-based protein and fiber.
- Fiber and micronutrients: cornmeal and added vegetables offer fiber, B vitamins, and some potassium.
- Allergens: contains eggs and dairy in the topping unless modified; cornmeal is generally gluten-free but check for cross-contamination. For portion control, plan on 1 to 1 1/2 cups per adult serving depending on sides.
Troubleshooting Common Issues
- Topping too wet or gummy: reduce milk by 2–3 tablespoons or add 1–2 tablespoons extra cornmeal; ensure you bake until a toothpick shows only moist crumbs.
- Filling too runny: simmer the filling 5–10 extra minutes uncovered to reduce liquid, or stir in 1 tablespoon masa or cornstarch slurry to thicken before topping.
- Uneven browning: rotate the pan halfway through baking and place it on the middle rack; for more even browning, give the oven a quick check with an oven thermometer to ensure accurate temperature.
Frequently Asked Questions
Q: Can I make this ahead and refrigerate before baking?
A: Yes — assemble the casserole, cover tightly, and refrigerate up to 24 hours. Remove from fridge 20–30 minutes before baking and add 5–10 minutes to the bake time since it will start colder. This helps flavors meld and makes weeknight dinners easier.
Q: Can I use cornbread mix instead of mixing cornmeal from scratch?
A: You can, but adjust liquids because box mixes often contain sugar and leaveners tuned for different textures. Start with the package directions but reduce added sugar and check the batter thickness—aim for a spoonable but not runny batter.
Q: Is there a best cheese to use?
A: Cheddar or Monterey Jack melt well and add tang; use 1 to 1 1/2 cups shredded cheese stirred into the filling or sprinkled on top. For a milder, creamy finish, mix 4 ounces cream cheese into the hot filling off the heat.
Q: How do I get crisp edges without burning the topping?
A: Bake at 375°F and tent loosely with foil if the edges brown too quickly. Using a preheated cast-iron skillet helps produce crisp edges without excessively long bake times.
Conclusion
If you want an authentic reference and recipe inspiration, see this detailed Texas Tamale Pie – Flavor Mosaic for variations and historical notes on the dish.
Texas Tamale Pie Casserole
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Diet: Omnivore
Description
A cozy, feed-a-crowd skillet meal that blends spiced ground beef with a cornmeal topping for a crunchy, comforting finish.
Ingredients
- 1 1/2 pounds (700 g) ground beef (or turkey)
- 1 medium diced onion
- 2 cloves minced garlic
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- Black pepper to taste
- 1 cup tomato sauce
- 1 cup drained canned diced tomatoes
- 1 1/2 cups cornmeal (or 1 cup masa harina + 1/2 cup fine cornmeal)
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Brown the ground beef with diced onion and minced garlic in a large skillet over medium-high heat until cooked through (165–170°F).
- Stir in chili powder, cumin, smoked paprika, salt, pepper, tomato sauce, and diced tomatoes; simmer for 5–8 minutes.
- In a separate bowl, whisk together cornmeal, milk, eggs, melted butter, baking powder, and salt until smooth.
- Spread the cornmeal topping over the beef filling.
- Bake at 375°F (190°C) for 25–30 minutes or until the top is golden and a toothpick comes out mostly clean.
- Let cool for 10 minutes before slicing and serving.
Notes
Use masa harina for an authentic texture. Bake in a cast-iron skillet for crispy edges.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 120mg