Beef Tamale Casserole (GF)

I always crave simple comfort foods and this Beef Tamale Casserole is so satisfying. Warming, filling, and easy to make, it is perfect for a weeknight meal that your family will love. 

I love cornbread, it is one of my favorite foods. But when it is combined with a slightly spicy meat mixture, it takes it to a whole new level of yum.

There are two camps with cornbread … those who like it savory and those who prefer a little sweetener added. I am in the second group. I prefer mine to have just a touch of sweetness that I think really complements and balances the meaty goodness heaped on top.

Normal tamale pie has the filling on the bottom and the cornbread on the top. This beef tamale casserole is reversed with the cornbread beneath the meat mixture. This allows the cornbread to absorb some of the liquid and become more savory. Either way it is absolutely delicious!

Sprinkling cheese over the beef layer; hot from the oven!

There are many types of cornmeal to choose from … from coarse ground cornmeal all the way to extremely fine corn flour. You could also use masa harina for a more intense corn flavor. And you can use any of the options in combination with another if you want. Just keep the measurement the same.

If you are interested in making a masa harina cornbread, you can try this sweeter northern-style recipe from The Pioneer Woman. 

Today I used a medium-grind cornmeal because I like a little texture in my cornbread. But you can use whatever you like and have on hand.

The meat layer is a pumped up taco filling, using both taco seasoning and enchilada sauce along with vegetables and black beans to flavor the mixture. It smells so good as it is cooking – my mouth was watering! 

Showing the layers of cornbread, meat, and cheese

If you don’t want to use a packaged taco seasoning mix or can’t find a gluten-free version, you can add about 1 tsp each of cumin and oregano to the meat as it is cooking, then pour in the enchilada sauce. The seasonings will blend and make you a beautiful Mexican-flavored meal. I added a cornstarch slurry (see Note below the recipe) to help thicken the beef mixture so it wouldn’t be too soupy.

If you want to reduce the fat and make this casserole a little healthier, you can use ground chicken or turkey in place of the beef. You can also make a vegetarian version by leaving out the meat and replace it with chopped mushrooms and other vegetables. It will be warm and filling with pure happiness in every bite.

This dinner is easy to make and ready in about an hour. It is very filling and a dish your kids will love. Feel free to adapt the ingredients to suit yours and your family’s likes and dislikes.

I hope you make this Beef Tamale Casserole soon and find deliciousness and delight in every bite!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Beef Tamale Casserole:

• Beef Layer: ground beef, onion, red bell pepper, GF black beans, GF taco seasoning, GF enchilada sauce
• Cornbread: butter, cornmeal, GF flour, sugar, baking soda, salt, egg, buttermilk, corn kernels
• Toppings: shredded cheddar cheese, and optional toppings – sour cream, pico de gallo salsa, sliced jalapeno peppers, green onions, sliced avocado, etc.

PRO Tip:

Did you know there is a whole array of cornmeal? From the coarsest grind to the very fine corn flour, there is a product for every occasion! Masa Harina and polenta are other names for cornmeal. Masa harina has been soaked in a lime solution then dried and ground. This helps it have a stronger corn flavor. It will give you a very soft cornbread, similar to corn flour, So choose your favorite and make this cornbread soon – you’ll be thanking me! 

How to make Beef Tamale Casserole:

1. In a large bowl, combine the cornmeal, flour, baking soda, and salt. In another bowl, whisk the egg into the buttermilk and add the corn. Stir the wet ingredients into the dry ingredients until just combined. You are looking for a batter consistency, so add more buttermilk, 1 tbsp at a time, mixing after each addition. Then stir in the butter until just incorporated.
2. Pour the batter into a buttered 9×9-inch (23x23cm) baking pan and bake at 350°F (180°C) for 25 to 35 minutes or until the sides pull away from the pan, the top is golden brown, and a toothpick inserted in the center come out clean. Do not turn off the oven.
3. While the cornbread is baking, cook the beef with the onions and bell pepper in a large skillet, breaking up clumps as they form. Remove the grease from the pan and stir in the beans and taco seasoning. Pour in the enchilada sauce and stir to combine. Simmer on med-low to thicken slightly and concentrate the flavors. Add a cornstarch slurry if needed (see Note below recipe).
4. Use a fork to poke holes all over the top of the cornbread and scoop the meat mixture over the top, spreading to the edges. Sprinkle with cheese and return to the oven to bake for about 15 minutes longer until the cheese is fully melted and bubbly.
5. Let the casserole sit on a wire rack for 5 minutes before cutting into servings. Transfer to plates and add your favorite toppings and serve.

PRO Tip:

To make the meal more interactive and fun, set out the toppings in bowls and let everyone pick what they like and want to add to their servings. Don’t be surprised if people come back for seconds!

Recommended Tools (affiliate links; no extra cost to you):

• Chef’s knife
• Cutting board
• Wire sieve
• Large skillet
• 9×9-inch (23x23cm) baking pan
• Mixing bowls

Gluten-Free Tips:

* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

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Yield: 4 to 6 servings

Beef Tamale Casserole (GF)

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This quick and easy Mexican-flavored meal is sure to be a hit with your family. It is made with a tender cornbread layer on the bottom and covered with a seasoned beef mixture then topped with cheese. Filling and delicious!

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 15 minutes

Ingredients

Cornbread

• 2 tbsp butter, melted, or 2 tbsp olive oil, plus butter for the pan
• 1-1/2 cups (234g) cornmeal
• 1/2 cup (60g*) gluten-free flour blend* or regular all-purpose flour (like Gold Medal brand)
• 2 tbsp granulated sugar, optional
• 1 tsp baking soda
• 3/4 tsp kosher salt
• 1 large egg
• 1-1/4 cups (284g) buttermilk or milk soured with white vinegar, plus more if needed
• 1/2 cup (76g) corn kernels (thawed if frozen), optional

Beef Layer

• 1 lb (454g) lean ground beef
• 1 small onion, finely chopped
• 1 red bell pepper, finely chopped
• Salt and pepper to taste
• 1 (15 oz; 425g ) can gluten-free black beans, drained and rinsed
• 1 oz (28g) envelope gluten-free taco seasoning or add 1 tsp oregano and 1 tsp ground cumin and a cornstarch slurry (see Note**)
• 1 (15 oz; 425g) can gluten-free enchilada sauce, such as Hatch brand

Toppings

• 2 cups (227g) shredded cheddar cheese
• Your choice of toppings such as sour cream, jalapeño peppers, pico de gallo salsa, green onions, avocados, guacamole, chopped tomatoes, etc.

Instructions

1. Preheat the oven to 350°F (180°C). Butter a 9x9-inch (23x23cm) square baking dish or line with parchment paper. Microwave the corn to thaw if frozen.

2. Prepare the Cornbread: Combine the cornmeal, flour, baking soda, and salt in a large bowl. In another bowl, whisk the egg into the buttermilk and stir in the corn. Stir the buttermilk mixture into the dry ingredients just until combined. If it is too dry and doesn’t come together, add a little more buttermilk, 1 tbsp at a time until it forms a batter. Add the melted butter and stir until just incorporated; do not overmix. Pour the batter into the prepared pan and spread it into an even layer with an offset spatula.

3. Bake for 30 to 35 minutes until the top is lightly browned, the sides have pulled away from the pan, and a toothpick inserted into the center comes out clean. Remove from the oven. Do not turn off the oven.

4. Make the Beef Layer: Meanwhile, as the cornbread is baking, cook the ground beef in a large skillet with the onion and bell pepper, breaking up clumps and cooking until it is browned. Drain off the grease and stir in the beans. Sprinkle with the taco seasoning, stirring until the meat is evenly coated. (If not using a taco seasoning, add 1 tsp oregano and 1/2 tsp ground cumin.) Pour in the enchilada sauce and stir to combine. Simmer until thickened (if not using a package of taco seasoning, add a cornstarch slurry, see note**). Keep warm over med-low heat, stirring occasionally.

5. Assemble the Casserole: Using a fork poke holes all over the baked cornbread. Then spread the beef mixture (as much as will fit in the pan) over the top and sprinkle with the shredded cheese.

6. Bake another 15 minutes or until all the cheese is melted and bubbly. Remove from the oven and let sit for 10 minutes, then scoop servings onto plates. Add your favorite toppings and serve. Refrigerate leftovers, covered, for up to 2 to 3 days.

Recipe found at www.theheritagecook.com

Notes

* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

* * To make a cornstarch slurry, dissolve 1 tsp cornstarch in 2 tbsp water mixing in a small bowl until completely incorporated. Pour into the meat mixture while simmering, stirring well. Stir in the liquid around the edges until everything is evenly thickened.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Casserole adapted from Kitchen Fun with My 3 Sons
Cornbread adapted from Mark Bittman’s How to Bake Everything

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 500Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 74mgSodium: 839mgCarbohydrates: 53gFiber: 7gSugar: 16gProtein: 17g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

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