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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
Cook Time 30 minutes
Total Time 45 minutes
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 9x13-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.