Ground Beef Cornbread Casserole
This tamale‑pie inspired casserole layers a spicy ground‑beef filling with a jalapeño‑cheddar cornbread topping. It’s a one‑dish comfort meal that feels like Mexican‑American comfort food without the need for a tamale husk.
Instructions
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Prepare the beef filling
Heat the oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up, until browned. Stir in the bouillon cube, chili powder, garlic powder, onion powder, cumin, and a pinch of salt and pepper. Sprinkle the flour over the meat and stir to coat. Pour in the water, bring to a simmer, and cook until the mixture thickens. Remove from heat and fold in the shredded cheddar cheese. -
Make the cornbread batter
In a bowl combine cornmeal, flour, baking powder, sugar, and salt. In another bowl whisk the egg, cooking oil, milk, and creamed corn. Pour the wet ingredients into the dry mixture and stir until just combined. Fold in the diced jalapeños and shredded cheddar cheese. -
Assemble and bake
Butter a 2.7‑qt rectangular baking dish. Spread the beef filling evenly in the bottom. Spoon the cornbread batter over the meat, smoothing the top. Bake in a pre‑heated 400 °F oven for 22–25 minutes, or until the top is golden and a toothpick comes out clean. -
Rest and serve
Allow the casserole to set for about 10 minutes after removing from the oven. Cut into squares and serve warm.
Tips
For extra heat, leave the seeds in the jalapeños or add a dash of hot sauce to the beef mixture. A drizzle of sour cream or a sprinkle of fresh cilantro adds a bright finish.
Video
“TAMALE PIE | Ground Beef & Cornbread Casserole” by Simply Mamá Cooks, watch on YouTube.
About this recipe
The dish combines a classic enchilada‑style beef mixture—seasoned with chili powder, cumin, and bouillon—and a moist, cheesy cornbread crust studded with jalapeños. The result is a golden‑browned bake that’s both savory and slightly spicy, perfect for a family dinner.
Serve it straight from the buttered rectangular pan, letting it rest ten minutes before cutting. Pair with a simple green salad or guacamole for a complete meal.
