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Tamale pie is the kind of dish that shows up on the table on a cold Tuesday when nobody wants to cook for long. It’s a casserole in the loosest sense: seasoned ground beef with corn and Rotel on the bottom, shredded cheddar in the middle, cornbread batter poured over the top and baked until golden. Half an hour in the oven and dinner is done.

It’s not a traditional tamale. The name comes from the flavors chili, cumin, corn, not the method. But it scratches the same itch and takes a fraction of the time. My family clears the pan every time I make it.

What Makes This Work

Two things keep this casserole from being just another ground beef bake. The first is the Rotel. The tomatoes and green chilies add acidity and heat that cut through the richness of the beef and cheese. Plain diced tomatoes are milder if that’s what you have, but Rotel is worth keeping in the pantry specifically for recipes like this.

The second is the Jiffy cornbread mix. It bakes into a slightly sweet, golden crust on top that soaks up some of the juices from the beef layer below and sets with a soft, almost tamale-like texture in the center. Don’t overmix the batter, a few lumps are fine and give you a better texture than a perfectly smooth batter would.

Ingredient Notes

Ground beef: 80/20 has the most flavor here. Whatever you use, drain it well after browning. Excess grease sitting under the cornbread layer makes the bottom soggy and the whole thing harder to serve cleanly. Ground turkey or chicken work as swaps, just add a little extra cumin since leaner meats carry spice less efficiently.

Rotel: The original mild or original heat are both good here. If you’re feeding people who don’t like spice, use plain diced tomatoes with a small can of green chiles on the side. If you want more heat, add a diced jalapeño to the beef while it cooks.

Jiffy cornbread mix: One box is the right amount for a 9×13 pan that gives you a thin, well-set cornbread layer. Two boxes makes it more like a cornbread casserole, which some people prefer. Just add 5 to 10 extra minutes of bake time.

Cheddar: Goes between the beef layer and the cornbread so it melts into both. Sharp cheddar is the most flavorful. A Mexican blend also works well and melts evenly.

Cumin and chili powder: Don’t skip these. They’re what makes the beef taste like tamale filling rather than just taco meat.

Texas Tamale Pie Casserole

Seasoned ground beef with corn and Rotel topped with cheddar and a golden Jiffy cornbread crust. A hearty one-pan dinner ready in under an hour.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Calories: 480

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef 80/20
• 1 medium onion finely chopped
• 1 can 15 oz whole kernel corn, drained
• 1 can 10 oz Rotel diced tomatoes with green chilies
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 cup shredded sharp cheddar cheese
• 1 box Jiffy corn muffin mix 8.5 oz
• 2/3 cup milk
• 2 large eggs
• Optional: sliced jalapeños sour cream, green onions for serving

Method

 

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook ground beef and onion for 6 to 8 minutes until beef is browned and onion is soft. Drain excess grease thoroughly.
3. Stir in drained corn, Rotel, chili powder, cumin, garlic powder, salt, and pepper. Cook for 2 to 3 minutes until combined and most of the liquid has reduced. Remove from heat.
4. Spread beef mixture evenly in the prepared baking dish. Sprinkle shredded cheddar over the top.
5. In a bowl, mix Jiffy corn muffin mix, milk, and eggs until just combined. Pour evenly over the beef and cheese layer.
6. Bake for 25 to 30 minutes until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
7. Rest for 5 minutes before slicing. Serve with sour cream, jalapeños, or green onions on the side.

Notes

Drain the beef well after browning. Excess grease makes the cornbread layer soggy. Don’t overmix the cornbread batter — a few lumps are fine and give better texture. Let the casserole rest before cutting so it firms up and serves cleanly.

How to Know When It’s Done

The cornbread should be golden brown on top and a toothpick inserted into the center should come out clean. If the top is browning fast but the center still seems wet, tent loosely with foil and give it another 5 minutes. Let it rest for 5 minutes before cutting, it firms up slightly as it cools and serves much more cleanly.

A Few Variations

Add a can of drained black beans to the beef layer for more substance and to stretch it further. A spoonful of sour cream on each serving at the table adds a cooling contrast to the heat from the Rotel. Fresh cilantro and sliced green onions on top brighten the whole thing up.

For a spicier version, stir a tablespoon of hot sauce into the beef mixture and add a diced jalapeño with the onion.

FAQ

Can I use a homemade cornbread batter instead of Jiffy?
Yes. A simple mix of 1 cup cornmeal, 1 cup flour, 2 tsp baking powder, 2 tbsp sugar, 1 tsp salt, 1 cup milk, 2 eggs, and 2 tbsp oil gives you roughly the same result. Mix until just combined.

Can I make it ahead?
The beef and corn mixture can be made up to 2 days ahead and stored in the fridge. Mix the cornbread batter fresh and assemble right before baking. Assembled but unbaked works too if refrigerated and baked within a day, add 5 to 10 extra minutes since it’s going in cold.

How do I store leftovers?
Airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or the whole pan covered with foil at 325°F for about 15 minutes.

Can I make it vegetarian?
Yes. Replace the beef with a can of black beans and a can of lentils, both drained. Season with the same spices and cook with the onion until the mixture is dry and well seasoned. The rest of the recipe stays the same.