Cornbread Topping
The topping for this perfect casserole is based off my homemade cornbread recipe. And just like in that recipe, here we are using a combination of milk and vinegar to replace buttermilk to make the cornbread topping in this tamale casserole. This makes it a recipe you can make all the time without having to keep buttermilk on hand. In order for the milk and vinegar mixture to work, be sure to let it sit for the full five minutes. This Tamale Pie is a great example of that. While I wouldn’t necessarily label this recipe quick, it is definitely easy. The ground beef base has rich with seasonings, jalapeños, and chiles. That topping is balanced with a cornbread topping made easily from scratch. A beginner cook could absolutely tackle this dish and be delighted with the flavorful result.
Cook the ground beef. Once it has been broken up and begins to brown, add the onion, jalapeño, and garlic to the skillet. Cook until the onion is translucent and the beef is cooked through. Finish the beef mixture. Stir the tomatoes, green chiles, chili powder, cumin, kosher salt, and black pepper into the beef mixture. Remove from the heat and stir in the frozen corn and cheese. Start the cornbread batter. Whisk together the vinegar and milk and let sit for five minutes. While that is sitting, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Finish the cornbread batter. In another bowl whisk together the milk mixture, eggs, and oil. Gently fold the wet ingredients into the dry ingredients until just combined. Put the tamale pie together. Spread the beef mixture into the bottom of the prepared baking dish. Top with the cornbread mixture. Bake the casserole. Bake for 30 to 35 minutes or until the cornbread is golden brown at the edges. Let rest for 10 minutes before serving.
How to Serve
This tamale casserole can be served as is, or topped with your favorite toppings! Sour cream, diced tomatoes, lettuce, cilantro, and jalapeños are all delicious.
Tips and Variations
Use ground turkey. If your family prefers ground turkey to ground beef, you can totally swap them in this recipe without making any other changes. Don’t overmix the cornbread. To ensure your cornbread remains moist and tender, avoid over-mixing the batter. Mix just until combined to prevent it from becoming dense and tough. Grate the cheese from a block. I highly recommend getting a block of cheese and grating it yourself when a recipe calls for shredded cheese. It will melt and taste so much better than the pre-shredded stuff which is covered in preservatives to prevent it from clumping together in the bag. Don’t thaw the corn. You want to add the corn into the beef mixture while it is frozen. It is already cooked and I’ve accounted for the extra moisture in the recipe.
Storing Leftovers
Store any leftover tamale pie in an airtight container or tightly covered in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or oven until heated through. If you need to make the beef mixture further in advance, you can freeze it. Simply transfer the cooked beef and vegetable mixture to an airtight container, freeze, and then thaw in the refrigerator overnight before proceeding with the cornbread topping and baking.
