Tex-Mex Ground Beef Casserole
This Tex-Mex ground beef casserole is a delicious combination of ground beef, corn, and black beans with cornmeal tamale layers.
This flavorful Tex-Mex casserole is layered with cornmeal tamale squares, seasoned ground beef, vegetables, and cheese—a hearty, satisfying twist on a tamale pie.
This unique take on a Tex-Mex casserole features a layer of firm cornmeal mush in place of tortillas. Inspired by tamales, this dish is layered like a lasagna with a seasoned beef mixture, vegetables, black beans, and plenty of melted cheese.
The cornmeal base adds texture and a lightly sweet contrast to the bold ranch-style filling. It’s a delicious and creative casserole that’s just as welcome at a family dinner as it is at a potluck. And if you’re short on time or don’t want to make cornmeal mush, you can always swap in torn corn tortillas for the layers.
What You’ll Like About This Dish
Hearty and satisfying. Ground beef, beans, and cornmeal make a full and filling meal.
Bold Tex-Mex flavor. Tomatoes, garlic, and peppers bring big taste to the table.
Make-ahead friendly. Chill the cornmeal base and prep the filling in advance.
Fun twist on tamale pie. Layers of cornmeal give it a unique and comforting feel.
Ingredient Notes
- Cornmeal: Use regular yellow cornmeal to make the firm tamale-style base.
- Ground beef: Lean ground beef browns nicely and adds rich flavor.
- Bacon: Adds smoky depth to the filling—don’t skip it if you can help it.
- Vegetables: Onion, celery, and bell pepper add color and crunch.
- Tomatoes: Use a standard 14.5-ounce can of diced tomatoes with juice.
- Corn & black beans: Drain both well to avoid excess moisture in the casserole.
- Cheddar cheese: Melts into the filling for creamy richness.
- Cilantro or parsley: Optional, but brightens the flavor and presentation.
Steps to Make Tex-Mex Ground Beef Casserole
- Cook cornmeal with water and salt until thickened, then pour into a greased pan and chill until firm.
- Fry bacon until crisp; crumble and set aside. Brown the ground beef and season it; set aside.
- Sauté onion, celery, and bell pepper in bacon drippings until softened. Add garlic and cook briefly.
- Stir in tomatoes, corn, beans, cheese, and remaining salt; heat until the cheese melts.
- Cut the chilled cornmeal into cubes. Layer half in the bottom of a greased casserole dish.
- Add half the beef, half the vegetable mixture, and crumbled bacon. Repeat the layers.
- Top with reserved cornmeal cubes arranged around the edge.
- Bake until hot and bubbling, about 40 minutes.
Tips
- Chill the cornmeal for at least 1 hour so it’s easy to slice cleanly.
- Cut the cornmeal into uniform 1½-inch cubes for even layering.
- Use a serrated knife or bench scraper to cut the cornmeal cleanly.
- For easier cleanup, line the pan used to chill the cornmeal with parchment paper.
Recipe Variations
- Use corn tortillas. Substitute 6 to 8 torn corn tortillas in place of cornmeal squares.
- Swap the meat. Use ground turkey or a meatless crumble if preferred.
- Add spice. Stir in 1/2 teaspoon chili powder or cumin for extra heat and flavor.
- Top with enchilada sauce. Add a drizzle of red or green enchilada sauce before baking.
Serving Suggestions
- Serve with sour cream and sliced green onions for garnish.
- Add a side of tortilla chips or cornbread.
- Pair with shredded lettuce, tomatoes, and avocado for a Tex-Mex salad.
- Offer hot sauce on the side for heat lovers.
How to Store and Reheat
Refrigerate: Store leftovers in a covered container for up to 4 days. Let cool completely before storing.
Freeze: Freeze portions in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Reheat in a 350°F oven, covered with foil, until warmed through. Or microwave individual servings until hot, stirring halfway through.
This flavorful burrito casserole is another way to enjoy Tex-Mex flavors!
Tex-Mex Ground Beef Ranch Casserole
Ingredients
- 1 cup yellow cornmeal
- 1 cup water
- 1/4 teaspoon salt
Beef Filling
- 4 slices bacon
- 1 pound ground beef, lean
- 1 teaspoon salt, divided use
- 1/8 teaspoon black pepper
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup bell pepper, chopped
- 2 cloves garlic, finely minced
- 1 14.5-ounce can tomatoes, diced
- 1 12-ounce can corn, drained
- 1 15-ounce can black beans, drained and rinsed
- 3 tablespoons fresh chopped cilantro or parsley
- 1 1/2 cups shredded cheddar cheese
Instructions
- In a medium saucepan, combine the cornmeal, 1 cup of water, and 1/4 teaspoon salt; stir to blend. Cook over medium heat for about 5 minutes, stirring frequently, or until thickened. Pour into a greased 9-by-13-by-2-inch baking pan. Chill until solid.
- Preheat the oven to 350 F.
- Grease a 2-quart casserole dish.
- In a large skillet over medium heat, fry the bacon until crisp; drain on paper towels then crumble. Set aside. Pour off all but 1 tablespoon of the drippings. Brown the ground beef with 1/2 teaspoon salt and 1/8 teaspoon of black pepper; remove the ground beef to a plate and set aside.
- Leave about 1 tablespoon of drippings in the skillet and place it back over medium heat. Saute onion, celery, and bell pepper until the onion is translucent. Add the garlic and continue cooking for 1 minute. Add the tomatoes, corn, beans, cheese, and remaining 1/2 teaspoon salt.
- Remove the chilled cornmeal mixture from the refrigerator. Invert the pan on a flat surface to remove in one piece. Cut it 1 1/2-inch squares. Set aside 10 cornmeal squares for topping and then place half of the remaining squares into the bottom of the greased casserole. Top with half of the browned ground beef and half of the vegetable mixture and crumbled bacon. Make another layer of cornmeal cubes, ground beef, another layer of vegetables and bacon. Arrange the 10 reserved cornmeal cubes around the edge of baking dish.
- Bake for 40 minutes.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
