Tamale Casserole

A tamale casserole may not be the first dish that comes to mind when you think of "comfort food," but it will be soon. This skillet casserole has all the rich flavors of tamales—seasoned meat and tender cornbread chiefly—but it's served in an easy-to-assemble and quick-to-bake way.

Truth be told, the tamale casserole and actual tamales don't have a lot in common besides the general flavors and the cornmeal or corn flour wrapping, but we think the name tells you all you need to know: It's warm, comforting, baked with cornbread, and always going to be a hit with the family.

Learn how to make a tamale casserole, and add it to your weeknight dinner rotation.

What Is a Tamale Casserole?

Tamale casserole is a Tex Mex-inspired skillet casserole that's made with ground beef cooked in a spiced sauce, with cheese and black beans. That's then topped with a homemade cornbread. (This dish is a very close first cousin of the tamale pie.)

Or as our Test Kitchen described it: "This is basically chili baked with cornbread on top, which is the best thing ever."

Ingredients for Tamale Casserole

You need to make a few components for this dish, so the list might look a little long. However, most of these are pantry staples or weekly regulars, so you shouldn't need to buy too much at the store. Here's what you'll need:

• Onion and garlic: Adds depth of flavor to the spiced ground beef mixture.
• Ground beef: We like a leaner ground beef for this tamale casserole because it produces less fat, and though the cornbread does a great job of absorbing some of that fat as it bakes, the leaner beef is a better choice to prevent too much from forming in the first place. You could also use ground chicken or ground turkey.
• Taco seasoning: Buy some at the store, or make your own and keep it ready for such occasions as this dinner.
• Tomato paste: Adds a great deal of savory flavor and umami in a concentrated paste.
• Tomato sauce: Forms the bulk of the sauce for the ground beef filling.
• Black beans: Adds more protein to the casserole. You could use pinto beans instead.
• Cheese: A classic pre-shredded Mexican 4-cheese blend is a great choice here, but if you can't find it, reach for a shredded Monterey Jack. (Or shred your own.)
• Cornmeal, sugar, baking powder, egg, buttermilk, and melted butter: The core ingredients of the cornbread topping. You'll also use some of the cheese in this mixture.
• Cream-style corn: Surprise! This goes in the cornbread mixture. It adds richness and a subtle sweetness.
• Green chiles: This is a great way to add some heat without being overwhelmed. The hint of heat from the chiles will balance nicely with the sweetness of the cornbread topping.
• Cilantro, sour cream, and avocado: Suggested toppings for the final dish.

How To Make Tamale Casserole

There are a few steps to this dish. After all, you're cooking two different elements—the filling and the cornbread—so you'll need the full recipe, which is further below with step-by-step images to guide you. Here's a brief overview:

• Cook beef: Heat oil in a skillet, and cook onions until translucent. Add ground beef, and cook until no pink remains. Add garlic and taco seasoning, and stir to incorporate.
• Make sauce: To the cooked ground beef, add the tomato paste and cook until darkened. Then, add the tomato sauce, beans, and some salt. Simmer until thickened slightly. Remove from heat, and stir in half the cheese.
• Make the cornbread: In a separate bowl, combine cornmeal, sugar, baking powder, and some salt. Whisk in the egg, buttermilk, and melted butter. Stir to combine. Fold in the cream-style corn, green chiles, and remaining Mexican 4-cheese blend just until combined.
• Assemble: Pour the cornmeal mixture over the beef mixture in the skillet. Use a spatula to spread it evenly over the filling.
• Bake: Bake the casserole until the topping is golden and firm with no wet spots. Once out of the oven, let the casserole rest about 20 minutes before serving.

Tips for the Best Tamale Casserole

Tamale casserole is fairly easy, even with a few more steps than most other casseroles. But these tips will help you really succeed:

• Make sure the filling is nice and hot when you add the cornbread batter; that will help it cook from the bottom and not just the top.
• If the ground beef mixture has produced a lot of fat or liquid, drain most of it off before you add any tomato paste or seasonings.
• Don't overmix the cornbread mixture. It will turn dense and gluey. Instead. whisk or fold just until combined at every step.

How To Store and Reheat Tamale Casserole

Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave in 30-second intervals until warmed through. For multiple servings, reheat the whole remaining casserole in the oven at 350°F for 15 to 20 minutes until warm.

Can You Make Tamale Casserole in Advance?

The beef filling can be made ahead and refrigerated for up 3 days, but it will need to be fully reheated before you finish the casserole. The cornbread relies on some of the heat of the meat filling below it to cook throughout.