Real Recipes From Real Home Cooks ®

double crust tamale casserole

Recipe by
Teresa G.
Here, KY

After searching through quite a few recipes for "tamale pie," I decided to create my own version consisting of taco-seasoned beef with onions and cheese, snuggled between two layers of cheese and jalapeno cornbread. Delish! (P.S.) The casserole was good, but the leftovers were even better after I poured a can of red enchilada sauce over it, added more shredded cheese (smoked cheddar and smoked gouda combo) and baked at 400 degrees for about 25 minutes.

yield 6 -8
prep time 40 Min
cook time 25 Min
method Bake

Ingredients For double crust tamale casserole

  • 1 1/2 lb
    ground beef
  • 1 md
    sweet onion
  • 1 lg. clove
    garlic, pressed or minced
  • 1 pinch
  • 1 pinch
    black pepper, freshly ground
  • 2 pkg
    taco seasoning mix
  • 1 1/3 c
  • 1/3-1/2 c
    shredded cheddar cheese
  • 1 lg
  • 1/3 c
  • 1 box
    jiffy corn muffin mix
  • 1 Tbsp
    butter, melted
  • 1/2 md
    seeded jalapeno pepper, minced (optional)
  • 1/3 c
    shredded cheddar cheese
  • 2/3 c
    shredded cheddar cheese
  • shredded iceberg lettuce
  • tomato slices
  • sour ceam
  • salsa

How To Make double crust tamale casserole

  • 1
    Gather and prep ingredients.
  • 2
    In a large skillet, over medium/medium-high heat, cook ground beef and chopped onions until no pink remains.
  • 3
    Add pressed/minced garlic; cook additional 30 seconds.
  • 4
    Remove from heat, drain well, then return meat to skillet. (I drain in a wire mesh colander placed over a bowl.)
  • 5
    Add taco seasoning mix, a pinch of salt and pepper and the water.
  • 6
    Bring to a simmer over medium/medium-high heat, stirring constantly. Lower heat and allow to slightly simmer until liquid has thickened (just a few minutes.)
  • 7
    Cover and remove from heat, or keep on very low heat, until needed.
  • 8
    Preheat oven to 400 degrees F. Lightly spray a 7"x11" baking dish with butter flavored cooking oil spray. Set aside.
  • 9
    For the cornbread crust, mix together egg and milk in a medium mixing bowl (I use a serving spoon for mixing.)
  • 10
    Stir in the corn muffin mix until combined and no large lumps remain, then stir the melted butter.
  • 11
    Add 1/3 cup shredded cheddar cheese and minced jalapeno pepper (if using.) Stir until evenly distributed in the batter.
  • 12
    Drop dollops of batter into prepared baking dish, using about 1/3, but no more than 1/2 of the batter.
  • 13
    Using the back of your spoon, do your best to gently spread batter to cover the bottom of the dish (layer will be very thin, but will puff up and fill in as it bakes.)
  • Parbaked bottom cornbread crust.
    Bake in oven preheated to 400 degrees F. for 8 to 10 minutes.
  • Meat and cheese layered over bottom crust.
    Remove from oven. Evenly spoon meat mixture over crust, then distribute about 1/3 to 1/2 cup shredded cheddar cheese over meat.
  • Remaining cornbread batter spread over meat and cheese.
    Dollop spoonsful of the remaining batter on top, then use the spoon to carefully spread the batter over all (it doesn't need to be perfect.)
  • Cheese scattered over top, unbaked cornbread top crust.
    Scatter about 1/3 cup of shredded cheddar cheese over the batter.
  • Baked double crust tamale casserole in oven.
    Bake in oven preheated to 400 degrees F. for 15 minutes.
  • Plated serving of tamale casserole.
    Slice and serve individual portions with shredded lettuce, sliced tomato, sour cream and your favorite salsa on top or on the side.
  • Leftover tamale casserole.
    Cover and refrigerate leftovers. Reheat individual portions for 1 1/2 minutes on 1/2 power in microwave.