Tamale Casserole
This Tamale Casserole Recipe is smothered in red sauce and topped with brisket and bubbly cheese. Easy to make and perfect for weeknight dinners!Â
Do you ever have that perfect meal that while simultaneously enjoying every bite of it you are dreaming about the next opportunity you will have to make it? This Tamale Casserole is that meal for me. It’s like an open-face enchilada, smothered in red sauce, topped with brisket and bubbly cheese, but with a soft, masa-like cornbread underneath. And can we talk about how I am obsessed with cilantro? I hear you either love it or hate it, but it really completes this dish.
I also love this meal because it uses simple ingredients, and can easily share ingredients to make two meals. Cook a nice size brisket in the Crockpot (the same way I make my BBQ Sliders) and then use the leftover meat to make this Tamale Pie.
We love brisket and use it in everything from BBQ sandwiches, tacos, enchiladas, or as a roast with mashed potatoes and carrots.Â
I adapted this recipe from Pinch of Yum- she uses pork carnitas (and adds corn) and refers to it as Carnitas Tamale Pie. Be sure to check out her page for gorgeous step-by-step instructions.
What’s Needed for Tamale Casserole?
This beef tamale casserole recipe comes together with mostly pantry staples. Here’s what goes into the recipe:
- All-purpose flour
- Yellow corn meal
- Granulated sugar
- Baking powder
- Salt
- Vegetable oil
- Diced green chiles
- Milk
- Egg
- Leftover brisket
- Enchilada sauce
- Shredded cheese
- Fresh cilantroÂ
How to Make Tamale Casserole
- Make the crust: Whisk together the cornmeal, flour, salt, baking powder, and sugar, then stir in the oil.
- Whisk in the milk, egg, and green chiles until just combined.
- Bake in a 9-inch square pan at 400F until set.
- Reduce oven temperature to 350F.
- Poke holes in the crust with a fork and pour the enchilada sauce over the soft crust.
- Arrange the brisket on top of the crust.
- Sprinkle generously with cheese.
- Cover with foil, return to the oven, and bake until heated through and the cheese is melted.
Can I Use Masa Instead of Cornmeal?
A few readers have asked whether they can use masa in place of the cornmeal for a more authentic tamale flavor. You might be able to, but I’ve only made this recipe as written so I can’t say for sure.
Can I Use Another Type of Meat?
I don’t see why not! You’re welcome to use another cut of beef, or even shredded chicken or pulled pork. If you try a different variation of this recipe, please leave me a comment so I can try it too!
Tips for Making Tamale Casserole
- For a spicier tamale casserole, use hot green chiles and / or spicy enchilada sauce.
- I used shredded Monterey Jack cheese, but almost any shredded cheese will work.
- Once the casserole comes out of the oven, let it rest for 5 minutes before slicing and serving.
More Easy Beef Dinner Recipes:
- Chili Cornbread Pie
- One-Skillet Baked Spaghetti
- Mexican Meatloaf
- Southwest Chili Mac
- Beef and Rice Enchilada Skillet
Ingredients
- 2/3 cup all-purpose flour
- 1/2 cup yellow corn meal
- 3 tbsps granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 tbsps vegetable oil
- 1 can diced green chiles
- 1/3 cup milk
- 1 egg
- 2-3 cups leftover brisket
- 10 oz can enchilada sauce
- 1 cup shredded white cheese
- Chopped cilantro , to garnish
Instructions
- Preheat oven to 400 degrees F.
- Whisk together the cornmeal, flour, salt, baking powder, and sugar.
- Stir in the oil with a fork until the mixture makes soft crumbs.
- Whisk in the milk, egg, and green chiles until just combined.
- Bake in a 9-inch square pan for 25 minutes or until set.
- Reduce oven temperature to 350 degrees F.
- Poke holes in the crust with a fork and pour the enchilada sauce over the soft crust.
- Arrange the brisket on top of the crust.
- Sprinkle generously with cheese.
- Cover with foil, return to oven, and bake for 20 minutes.
- When everything is heated through, remove foil and let bake for another 5-10 minutes or until cheese is bubbly.
- Top with chopped cilantro, allow to cool for 5 minutes, and cut into slices or scoop into bowls.
We thought this was excellent. I used pulled pork but other than that, made it just as receipe stated. Will definately make this again.
After being excited about making and devouring this all day, I’d have to say I am disappointed. This recipe isn’t that great, it’s nothing special in flavor, reminds me nothing of a tamale, and in my opinion is a waste of such a wonderful and expensive cut of meat.
This sounds great and I have some leftover brisket that I need to use! You might want to double check your nutritional information though because the per serving amount seems a little high.
What kind of white cheese do you use?
Hi Ava, I use Monterey Jack cheese
I am making this as I am writing,The flavors are great for canned sauce!,Can’t wait to taste!!
This was so good! Great recipe . You can decrease cheese amount and still tasty!
I made in a 9×13 pan so that it would bake quicker and it tasted just fine, although I have never made it according to the directions on this site. I also made the cornbread crust gluten free and used some spiced tomato sauce since the can of enchilada sauce contained wheat flour. Four out of five in our house really liked it and I will make it again when I have some leftover roasted meat.
This looks so good! I think I’m going to add a small can of chopped green chiles to the cornbread mixture, just for fun.
Could masa flour be used instead of cornmeal for a more authentic Mexican tamale flavor?
I’ve never tried that. Maybe! Not sure how it would change the texture though. Good luck.
Could you use cornbread mix for the crust
I’ve never tried it that way, but I don’t see why not!
Thanks for letting me know. I’ll try it and see how it turns out.
Could you please tell me which size can of Enchilada sauce to use for this recipe?
Hi Joni- I use a 10oz can.
Then you!
Sorry…..auto correct got the best of me…. Thank you!!
I made this tonight with some changes based on what I had on hand and it was fantastic! Definitely a keeper.
So glad you liked it April!
I found this recipe on Pinterest and couldn’t wait to try it! I doubled the cornbread bottom and baked in a slow cooker on low for 2 hours. Instead of the brisket I shredded up some tofu that I had pressed overnight to remove the water. I left it on warm in the slow cooker all day before eating and it was amazing!!!! So easy and delicious, thanks!!
This looks delicious, and I’m with you on cilantro. There are a lot of dishes where it sort of pulls everything together. Love it! 🙂
Pinned! My kids LOVE tamales! I have been meaning to create a tamale pie for them. Thanks for giving me one!! This looks amazing!
What a fantastic dish!!! I love trying authentic nibbles plus I always seem to have leftover brisket. Thanks for the idea. Warmest, Nic
@Nibbles By Nic, Authentic? Haha that is funny…
I mean no disrespect to Emily, I don’t think she ever said this was authentic. It’s a delicious recipe, as for authentic, well, it’s an authentic, Americanized casserole…