Ingredients
Method
- Preheat your oven to 350°F and grease a 9x13-inch baking dish with nonstick spray to ensure easy serving.
- In a large skillet, cook the ground beef over medium-high heat. When the meat is nearly cooked through, add the chopped onion and green bell pepper. Continue cooking until the beef is fully browned and the vegetables have softened.1 1/2 lbs lean ground beef, 1 onion, 1 green bell pepper
- Season the meat mixture with salt, black pepper, and chili powder. Stir in the diced green chiles, drained corn, crushed fire-roasted tomatoes, and 1/3 cup of water. Once combined, remove the skillet from the heat and set it aside.1 tablespoon chili powder, 1 can diced green chiles, 1 can corn, 1 can crushed fire-roasted tomatoes, 1/3 cup water, Kosher salt and freshly ground black pepper
- In a separate large bowl, whisk together the cornbread mix, eggs, and milk until a smooth batter forms.1 package cornbread mix, 2 large eggs, 2/3 cup milk
- Spread exactly half of the cornbread batter into the bottom of the prepared baking dish. Sprinkle half of the grated Monterey Jack cheese evenly over the batter.2 cups Monterey Jack cheese
- Pour the ground beef mixture over the cheese layer. Then, top the beef with the remaining cornbread mixture, spreading it out with a spoon or spatula while leaving about a half-inch border around the edges.
- Top the casserole with the remaining grated cheese. Cover the dish with aluminum foil and bake for 60 minutes.2 cups Monterey Jack cheese
- Remove from the oven and let it sit for a few minutes before serving to allow the layers to set. Enjoy your Texas Tamale Pie Casserole!
Notes
Avoid overmixing the cornbread batter to keep the topping tender, and consider removing the foil for the last 15 minutes of baking for a crispier cheese crust. Always let the casserole rest for at least 5 to 10 minutes after baking to allow the layers to firm up for cleaner slicing.
