This tamale pie takes me back to my grandmother’s cozy kitchen in Jefferson City, Missouri Every Saturday evening after church, we’d pile into her modest house, where the aroma of this casserole would greet us before she did. My Grandmother wasn’t one for fancy cooking techniques or exotic ingredients. She believed in simple, hearty meals that could stretch to feed whoever showed up at her table—and in our large Midwestern family, that could be quite a crowd.
I remember watching her confident hands mix the cornmeal with evaporated milk, a luxury ingredient she’d started using during the Depression and never gave up. “The secret,” she’d tell me with a quick nod, “is getting the cornmeal just right, not too thick, not too thin.” She’d been making this casserole since the 1950s, adapting it from a recipe she’d clipped from the local newspaper.
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Table of Contents
Why This Recipe Works
This tamale pie succeeds by combining the flavors of traditional tamales in an accessible casserole format. The cornmeal mixture, enriched with shortening and evaporated milk, creates a creamy, polenta-like layer that mimics the masa dough of authentic tamales without the labor-intensive process.
The ground beef filling is seasoned simply with classic Mexican-inspired flavors that appeal to both adults and children. The recipe transforms an elaborate dish into a quick weeknight meal by layering the components rather than individually wrapped portions. The baking process allows the flavors to meld while creating a golden crust on top. Additionally, the recipe uses readily available pantry staples, making it an economical option for feeding a family with minimal preparation time.
Beef Tamale Casserole – Ingredients You Will NeedFor the Cornmeal Crust:
- Cornmeal – Creates the signature tamale-like texture and flavor
- Salt – Enhances the cornmeal flavor and balances the dish
- Water – Forms the base for cooking the cornmeal
- Evaporated milk – Adds richness and creaminess to the cornmeal mixture
- Shortening – Contributes tenderness and authentic texture to the crust
For the Beef Filling:
- Chili powder – Gives authentic Mexican-inspired warmth without too much heat
- Ground beef – Provides hearty protein and classic flavor
- Onion – Adds aromatic foundation and sweetness
- Canned tomatoes – Contributes moisture and tangy flavor
- Salt and pepper – Seasons the filling perfectly
Ideally, use an 80/20 blend of ground beef. You want a little bit of fat for flavor but not so much that it makes the tamale casserole greasy.
How to Make This Layered Tamale Casserole Recipe
This is such an easy tamale pie casserole recipe. Here’s basically what you do:
- Combine the cornmeal, salt, and water, and gradually add the milk.
- Boil, stirring, until thick.
- Cook the meat and onion in a large skillet over medium heat, stirring with a wooden spoon to break up the meat while it is cooking.
- Add the tomatoes, salt, pepper, and chili powder.
- Layer the casserole in a casserole dish sprayed with cooking spray, with the half of cornbread mix first.
- Then, the meat mixture and the remaining cornbread topping.
- Sprinkle over some cheese (optional), and bake.
Ingredient Substitutions and Modifications
- Additions: Mix 1/2 cup corn or black beans into the meat layer for extra texture and nutrition
- Meat options: Substitute ground turkey, chicken, or pork for the beef
- Vegetarian version: Replace meat with an extra cup of black beans and corn
- Dairy alternatives: Use regular milk plus one tablespoon butter instead of evaporated milk
- Tomato variations: Substitute salsa or diced tomatoes with green chilies for more kick
- Cheese options: Try Monterey Jack, pepper jack for spice, or a Mexican cheese blend for authentic flavor
How to Serve This Tamale Casserole Recipe
Tamale pie casserole is a filling meal, so you don’t need much to accompany it. Here are some suggestions:
- Round out your meal with a big green salad.
- Mexican slaw or creamed corn on the side is an excellent complement to this dish.
- Provide some tortilla chips to scoop up any loose meat.
Topping Ideas:
- Corn Salsa
- Green Onions
- Chipotle’s Guacamole
- Pico de Gallo
- Roasted Tomato Salsa
- Sour cream or Creamy Salsa Verde
Storage and Make-Ahead Tips
Note: Avoid placing glass baking dishes directly from freezer to hot oven to prevent shattering
- Refrigeration: Store leftovers in an airtight container for 3-4 days
- Freezing: Freeze the unbaked casserole for up to 3 months, well-wrapped in foil and plastic
- Reheating: Warm individual portions in the microwave for 1-2 minutes or until heated through
- Make-ahead: Prepare cornmeal and beef mixtures up to 2 days ahead, store separately, then assemble and bake
- Freezer meal prep: Thaw frozen casserole overnight in the refrigerator before baking
Favorite Mexican Recipes
- Chicken Quesadilla
- Chile Verde
- Chipotle Carnitas
- Frijoles a la Charra
- Jiffy Mexican Cornbread
- Mexican Queso Dip
- Taco Bell Burrito Supreme
Popular Casserole Recipes
- Cheeseburger Casserole
- Chicken Noodle Casserole
- Chili Relleno Casserole with Beef
- Dorito Casserole
- Spaghetti Casserole
- Taco Casserole
Check out my easy casserole recipes and the best Mexican recipes on CopyKat!
This tamale casserole recipe is courtesy of Virginia McDowell, Jefferson City. Mo. 1955.
Tamale Pie with Cornmeal Crust
Ingredients
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 3/4 cup water
- 1 1/2 cups evaporated milk
- 1 1/2 tablespoons shortening
- 1 pound ground beef
- 1/4 cup chopped onion
- 1/2 cup canned tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper or to taste
- 3/4 teaspoon chili powder
Instructions
- In a saucepan, combine the cornmeal, salt, and water. Gradually add the evaporated milk, stirring constantly.
- Add the shortening to the mixture and bring to a boil over medium heat, stirring continuously until the mixture thickens (about 5 minutes).
- Remove from the heat, cover, and let cool while preparing the filling.
- Preheat the oven to 375°F and grease a shallow 9×13-inch baking pan.
- In a large skillet over medium heat, sauté the ground beef and onion until the onion softens and the beef is almost browned. Drain any excess fat.
- Spread half of the cornmeal mixture evenly in the bottom of the prepared baking pan.
- Spoon the beef filling over the cornmeal layer, spreading it evenly.
- Top with the remaining cornmeal mixture, carefully spreading it to cover the beef filling completely.
- Bake in the preheated oven for 35 minutes, or until the top is golden brown.
- Remove from the oven and let stand for 5 minutes before cutting into squares to serve.
My mom made them in a Corning Ware Casserole and used to use Hardboiled Eggs then switch to Whole Kernal Corn and a crust of Cream of Wheat
Where’s the cheese???
There’s cheese in the picture, but not in the recipe. What gives??!!
I like cheese, I will add a sprinkle of cheese is optional.
Can Corn meal be altered with corn muffin mix in the tamale casserole?
Can you be more specific with your question, are you wanting to use a corn bread mix instead?