It all starts with a pound of ground beef…

I’m so excited to share this recipe with you! I’m always on the lookout for easy casserole recipes, especially ones I can throw together on busy weeknights. This cornbread tamale pie is not only easy, it’s the culmination of the classic dish, reimagined into casserole form. Trust me, this dish is always a crowd favorite!

Serves 6-8
15m prep time
45m cook time

FOR THE FILLING

2 teaspoons olive oil
1 pound ground beef
1/2 cup onion finely chopped
1 1/2 teaspoon garlic minced
1 tablespoon taco seasoning
10 ounce can red enchilada sauce
15 ounce can black beans drained and rinsed
1 cup corn kernels
salt and pepper to taste

FOR THE TOPPING

8.5 ounce box corn muffin mix such as Jiffy
Egg and milk as directed on the box
1 cup cheddar cheese shredded
Optional: Assorted toppings such as sour cream, avocado, and pico de gallo

PREPARATION

Preheat oven to 350 degrees F. Coat a 2-quart baking dish with cooking spray.

FOR THE FILLING

Heat olive oil in a large pan over medium heat. Add ground beef and season with salt and pepper to taste.

Cook for 4-5 minutes, then add onion and cook for another 4 minutes or until the onion has softened and meat is cooked through. Add garlic and cook for an additional 30 seconds.

Stir in taco seasoning, enchilada sauce, beans, and corn. Bring to a simmer and cook for 5 minutes.

Pour beef mixture into prepared baking dish and spread into an even layer.

FOR THE TOPPING

Place corn muffin mix into a bowl. Add eggs and milk according to package directions. Mix until a batter forms, then add cheese and stir until just combined. Spread batter over the layer of meat.

Bake for 40-45 minutes until topping is golden brown and a toothpick inserted into the cornbread layer comes out with just a few crumbs attached. (If your casserole is browning too quickly, you can cover it with foil for the duration of the bake time.)

Cut into slices and serve with your choice of toppings!