This Tamale Pie Mexican Casserole is packed with ground meat, beans, vegetables, and tamale flavors. Baked with a simple cornmeal topping, and sprinkled with cheese, it's an easy dinner any night of the week.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour15 minutes
1 lb ground meat (beef, turkey, chicken)
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 can (16-ounce) corn, drained
1 can (15-ounce) pinto, red, or kidney beans, drained
1 can (15-ounce) tomato sauce
1/2 cup salsa
1 to 2 teaspoons chili powder
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 cup yellow cornmeal
2 ½ cups water
1 teaspoon salt
1/2 cup shredded cheese (cheddar, Mozzarella or Mexican blend)
Preheat the oven to 375 degrees F. In a nonstick skillet, brown the ground meat with onions. Once browned, stir in the garlic and cook for 30 seconds more or until fragrant.
Stir in the green peppers, corn, beans, tomato sauce, salsa, chili powder, and cumin and red pepper flakes. Transfer the filling into a 9 x 13-inch casserole dish; set aside.
Make the Tamale Topping: In a saucepan combine the cornmeal, water, and salt. While stirring, bring the mixture to a boil. Continue cooking until it thickens slightly. Spoon the topping over the meat and bean mixture.
Bake for 45 minutes. Remove from the oven and sprinkle grated cheese on top. Return to the oven and bake until the cheese is melted; about 15 minutes more.
Use your favorite. While lean ground beef is always a favorite, ground turkey or chicken is delicious too.
I like to top with the casserole with fresh chopped avocado, halved cherry tomatoes, fresh parsley and green onions.