Description
A savory and hearty tamale pie casserole featuring a shortcut cornbread mix topping, a rich molten smoky queso layer, and a flavorful ground beef filling.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 14.5 oz can diced tomatoes, undrained
- 1 cup tomato sauce
- 0.5 cup beef or vegetable broth
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn, drained
- Salt and freshly ground black pepper to taste
- 8 oz cream cheese, softened
- 0.5 cup milk
- 1 whole chipotle pepper in adobo sauce, minced
- 1 tsp adobo sauce
- 1 tsp fresh lime juice
- 1.5 cups shredded Monterey Jack cheese
- 1 box Jiffy Corn Muffin Mix (170 g)
- 1 large egg
- 0.33 cup milk
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 small jalapeño, finely diced (for garnish)
- Sour cream or guacamole (optional garnish)
Instructions
- Prep Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish.
- Brown the Ground Beef Filling: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook thoroughly, breaking it apart until fully browned; drain any excess grease. Add the diced onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic, chili powder, cumin, and smoked paprika, cooking for 1 minute until fragrant.
- Simmer and Combine Filling: Stir in the diced tomatoes (with their liquid), tomato sauce, and beef broth; bring the mixture to a simmer. Reduce heat to medium-low and cook for 10 minutes to allow the sauce to thicken slightly. Stir in the rinsed black beans and drained corn, then season with salt and pepper to taste. Pour this meat mixture into the prepared baking dish, spreading evenly.
- Create the Smoky Queso Layer: In a medium bowl, combine the softened cream cheese, 0.5 cup milk, minced chipotle pepper, adobo sauce, and lime juice. Whisk until completely smooth. Fold in the shredded Monterey Jack cheese. Carefully spoon dollops of the queso mixture over the warm meat filling and gently spread to create a distinct, continuous layer.
- Prepare and Add Cornbread Topping: In another medium bowl, combine the Jiffy Corn Muffin Mix, egg, and 0.33 cup milk. Mix until just combined; do not overmix. Pour the cornbread batter evenly over the queso layer, covering the entire surface.
- Bake and Rest: Bake at 375°F (190°C) for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center of the pie comes out clean. Remove from oven and let rest for 10 minutes before serving.
- Garnish and Serve: To serve, garnish with a sprinkle of fresh chopped cilantro and finely diced jalapeño.
Notes
Avoid overmixing the cornbread batter as this will result in a tough texture. Let the casserole rest for 10 minutes after baking; this allows the layers to set, making for cleaner scoops.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 450 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: tamale pie, Jiffy cornbread, easy casserole, weeknight dinner, Tex-Mex, ground beef, smoky queso