tamale casserole

Made from scratch, yet quick and easy, Tamale Pie is an old school casserole with layers of seasoned beef or chicken, cornbread, and melted cheese.

Tamale Pie

cornmeal

sugar

baking powder

salt

butter, (cooled)

milk

can cream style corn

beef, (such as sirloin)

can enchilada sauce, ((read label to make sure it's gluten free))

salsa

chili powder

colby jack cheese

Preheat oven to 400ºF. Grease a cast iron skillet with butter or spray a pie plate, 11X7 pan, or 9X9 pan with cooking spray.

Whisk together cornmeal, sugar, baking powder, and salt. Add egg, melted butter, milk, and cream style corn. Whisk to combine. Pour into prepared baking dish and bake for 20 minutes, or until toothpick comes out clean and edges are golden brown. Remove from oven and decrease oven temperature to 375ºF.

Use the handle of a wooden spoon to poke holes all over the cornbread surface. Pour 1/2 can enchilada sauce on top and spread evenly over cornbread. Set aside.

While cornbread is baking, begin to make filling. In a large skillet brown beef over medium high heat and drain, if necessary. To the browned beef stir in remaining enchilada sauce, salsa, and chili powder. Bring to a boil and simmer, uncovered, for 5 minutes until thickened.

Spread beef filling over cornbread. Top with cheese and return to 375ºF oven for 15 minutes, or until cheese is bubbly. Let sit for 5-10 minutes before cutting. Serve with additional salsa, cilantro, sour cream, and sliced avocado.

https://embed.mediavine.com/videos/efqsc924rarwbo2kmor2

Tamale Pie is an old school casserole with layers of seasoned beef or chicken, cornbread, and melted gooey cheese. Made from scratch, yet quick and easy, Tamale Pie is perfect for a family favorite weeknight meal!

Homecooked tamale flavor for your busiest weeknights.

Easy Cheesy Tamale Pie 

all-purpose flour

sour cream

corn kernels

beef

cumin

oregano

onion powder

garlic powder

enchilada sauce

Monterey Jack cheese, grated

Cilantro, chopped,

Preheat oven to 400°F and grease a 9-inch pie dish with butter or nonstick spray. Set aside.

In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Add egg, sour cream, corn, and milk and stir to combine.

Pour mixture into pie dish and bake for 15 minutes. Meanwhile, prepare the beef:

In a skillet over medium heat, season beef with chili powder, salt, cumin, oregano, onion powder, and garlic powder and cook until no longer pink.

Poke cornbread layer all over with a fork and drizzle with enchilada sauce.

Top with ground beef and shredded cheese and return to oven. Bake until sauce is bubbly and top is golden brown, 10-15 minutes more.

Let cool five minutes before serving. Enjoy!

This keto tamale pie is sure to satisfy those Mexican food cravings! Richly seasoned ground beef topped with a grain-free coconut and almond flour crust. And plenty of cheese too! It&#039;s an easy and delicious low carb dinner recipe.

Keto Tamale Pie

Salt and pepper

tbsp taco seasoning

tbsp chili powder ((optional))

jalapeno,

tomato paste

water

cheddar cheese

coconut flour

almond flour

tsp baking powder

tsp salt

eggs

butter

cornbread flavor ((optional))

Preheat the oven to 325F.

In a 10-inch oven-proof skillet set over medium heat, brown the ground beef with a little salt and pepper until mostly cooked through, breaking up any clumps with the back of a wooden spoon. Stir in the the taco seasoning, chili powder, and jalapeno.

In a small bowl, whisk the tomato paste with the water until well combined. Pour over the beef and stir in, then remove from heat. Sprinkle with the shredded cheese.

In a large bowl, whisk the coconut flour, almond flour, baking powder, and salt. Stir in the eggs, butter, and cornbread flavor until well combined.

Add the water a little a time until the batter is thick but spreadable.

Dollop the batter over the beef in the pan. Use a knife or an offset spatula to spread over the top and to the edges.

Bake 30 to 40 minutes, or until the edges are golden brown and the top is firm to the touch. Remove and let cool 10 minutes before serving.

https://www.youtube.com/watch?v=TTmTCpzomDQ&feature=youtu.be

This keto tamale pie is sure to satisfy those Mexican food cravings! Richly seasoned ground beef topped with a grain-free coconut and almond flour crust. And plenty of cheese too! It’s an easy and delicious low carb dinner recipe.

See the full recipe here: https://alldayidreamaboutfood.com/low-carb-tamale-pie/

Simple Delicious Tamale Pie with your choice of ground turkey, beef or veggie meat topped with a delicious cornbread crust.

 Tamale Pie Recipe 

olive oil

onion, diced

garlic cloves, rough chopped

ground meat

bell pepper

black beans, drained (or sub extra veggies

corn

coriander

green chilies (optional)

cilantro-

cheese- optional (jack, cheddar, mozzarella- anything melty)

flour

olive oil or melted butter

sliced-

totally

Make the filling

In a 10-11 inch ovenproof skillet or dutch oven, saute onion, garlic, ground meat and bell pepper in the olive over medium heat until meat is golden brown, about 10 minutes. ( If using vegetarian meat option, no need to brown first &#8211; cook the onion, garlic and bell pepper until tender, then add the ground veggie meat. Use a metal spatula to prevent sticking. If the veggie meat continues to stick no worries scrape it up when you add the liquids.)

Add the corn and beans, salt and spices. Stir in the enchilada sauce and a little water and optional canned chilies, bring to a simmer over low heat. Taste, adjust salt and spices. If it feels dry, add a little more water to loosen. ( If you used tomato sauce instead of enchilada sauce you may want to add more spices). Bottom line is &#8230;you want this stew base to be flavorful and robust in flavor and just slightly liquidy. If it is too liquidy, simmer on low so some of the liquid dissipates. And while it&#8217;s simmering, make the cornbread topping.

Make the Cornmeal Crust

Mix cornmeal, flour, baking powder, salt and sugar in medium bowl. In a small bowl, whisk the egg, milk , and oil in a small bowl. Pour the wet ingredients into the dry and whisk. If it seems dry, just add a few more tablespoons of milk until the consistency seems spreadable.

Stir in optional cilantro into the filling and sprinkle with the optional cheese. While the stew is still simmering on the stove, spread the cornbread batter in a thin layer over top. Simmer 1-2 minutes more, and top with thinly sliced jalapeño ( or more grated cheese) and then place in the hot oven, over a sheet pan, or sheet of foil to catch any overflow. 

Bake for 20-25 minutes, check, then continue baking an additional 5 minutes or until puffed and beautifully golden.

Serve with fresh cilantro, sour cream, avocado and hot sauce.

This was really good, and healthy too, which I really appreciate! Thanks

My son LOVES this recipe. So easy after a busy day at work. Thank you!

Made this twice now, it is amazing! Every recipe I’ve tried has been wonderful! Thank you so much.

Made this with ground chicken and it turned out beautiful!

Thank you; this is a great recipe that isn’t too difficult and does not require a ton of cleanup. The spices can be doctored as mentioned and a plethora of substations can be made which makes things even easier. It came out great and is so delicious. Bonus that it also looks quite impressive. I’m already looking forward to making it again :)

Just pulled this together with Impossible meat and vegan substitutions for the cornbread. It was delicious! Satisfied my picky meat and potatoes teen and my vegan teen and my husband loved it! Thank you!

I really like this recipe. Delicious! Quick to fix, super flavorful, and the one pot makes an easy cleanup. Thanks Sylvia!

What kind of cheese would you recommend? And if I did mini pies what time in oven would you recommend

Looking for advice. The batter for the cornbread was too thick to spread thinly, I followed the recipe. It also ended up boiling over in the oven. I used a 10" cast iron skillet, did I miss something? Tasted great!

This chile verde chicken tamale casserole is a quick and easy spin on traditional tamales. It's loaded with flavor and every bit as delicious as the real deal!

Chile Verde Chicken Tamale Casserole Recipe

rotisserie chicken (pulled (about 4 cups))

chicken broth

c. chile verde enchilada sauce

c. chopped cilantro

c. masa harina*

tsp. coarse kosher sea salt

black pepper

unsalted butter

c. frozen corn (thawed, divided)

poblanos

c. low-sodium chicken broth- more if needed

c. grated monterey jack cheese (divided)

cilantro

Preheat oven to 400 degrees. Lightly grease or spray a 9x13-inch baking dish, set aside.

In a large skillet set over medium-low heat, add the chicken, broth, sauce, cilantro, and garlic powder. Heat while preparing the remaining ingredients, stirring occasionally.

In the bowl of a food processor, combine the masa, salt, sugar, baking powder, pepper, butter, 2 cups corn, and poblanos. Process or pulse until a coarse meal forms. Add chicken broth and process or pulse until them mixture reaches a thick peanut butter consistency. More broth (or water) may be required. Fold in remaining 1 cup of corn.

Press half of the mixture into the bottom of the prepared pan. Sprinkle with 3/4 cup cheese, then add the chicken filling. Sprinkle with another 3/4 cup cheese. Press the remaining tamale dough over top.

Cover with 1 cup of chile verde sauce and remaining 1 1/2 cups cheese. Place a piece of foil over top and place in the oven to bake for 30 minutes. Uncover and cook for an additional 10 minutes. Top with cilantro, if desired.

This Tamale Casserole is a moist layer of a sweet cornbread crust topped with seasoned beef, enchilada sauce and cheese. This quick Mexican dinner idea is a family favorite!

Tamale Casserole

8.5 oz. box Jiffy Cornbread Mix

can corn (creamed)

lb. beef

cheese (shredded)

Toppings sour cream (tomatoes, green onions)

Preheat oven to 350 degrees. In a medium bowl stir together the cornbread mix, egg, sour cream, and creamed corn. Once combined pour into a greased 8x8 baking dish. Bake for 30-40 minutes until lightly golden and baked through.

In a medium bowl mix together your cooked brown and drained ground beef, taco seasoning, and enchilada sauce. Poke the cornbread layer with a fork all over. Pour the hamburger mix all over the cornbread layer. Top with shredded cheese.

Bake another 15 minutes until all the cheese is melted and bubbly. Top with all your favorite toppings and serve!

This Chicken Tamale Casserole is made with layers of cornbread crust, enchilada sauce, shredded chicken, corn and lots of cheese! Ready in only 40 minutes.

Chicken Tamale Casserole

corn muffin mix ((like Jiffy))

green chiles

chicken

cream-style corn

Mexican blend shredded cheese

Preheat oven to 400°F. Grease a 9x13-inch or large square baking dish with nonstick cooking spray or olive oil.

In a large bowl, add corn muffin mix, diced green chiles, egg and milk. Whisk together until fully combined.

Pour into greased dish and bake for 15-20 minutes, until the cornbread is fully cooked through. A toothpick inserted into the center of the cornbread should come out clean.

While the cornbread is baking, add shredded chicken, chili powder, garlic powder, ground cumin, onion powder and half of the enchilada sauce in a large bowl. Mix together to combine and set aside.

Remove the baking dish from the oven and poke holes all over the cornbread using the tines of a fork.

Add the seasoned shredded chicken on top of the cornbread and spread it out evenly. Pour the remaining enchilada sauce on top.

Next, add the cream-style corn and top with shredded cheese.

Bake for 15-20 more minutes, until the cheese is melted and bubbly.

Let cool for 5 minutes, then serve. Garnish with chopped cilantro and a dollop of sour cream if desired.

This was delicious! I used the jalapeño cheddar cornbread recipe that was mentioned (which is also AMAZING). I added ¼ of a red onion to the corn layer just because we had it to use. I used a really deep casserole dish, so needed the full 20 minute bake. This one is going in the regular rotation for sure!

I think it would have been  5 stars with a different cornbread mix than Jiffy.  The Jiffy was too sweet.

I made the base cornbread with no additions (high-altitude + 1 TBLS flour) and used 1/2 C milk + sourcream.  I really like green chilis with chicken, so I used green chili enchilada sauce,  half spread over cooked cornbread pricked, the rest mixed with rotisserie chicken, listed spices (like chipotle chile sauce) hot Hatch green chilis, Rotel drained w/green chilis, plus a can of drained pintos. Cheese on top. It was so yummy. I didn't even mind eating it 4 nights in a row (single person here). So tonight I'm making it with beef and red enchilada sauce.

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Top 7 tamale casserole recipes from across the web

The most viewed tamale casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tamale Pie

Easy Cheesy Tamale Pie

Keto Tamale Pie

Tamale Pie Recipe

Chile Verde Chicken Tamale Casserol...

Tamale Casserole

Chicken Tamale Casserole

The most viewed tamale casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine