By: Jill Mills Updated: Jan 19, 2026

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A moist cornbread layer is topped with savory seasoned ground beef, enchilada sauce, and cheese in this Tamale Casserole Recipe. Top with your favorite taco toppings for a quick, easy weeknight dinner that the entire family will love.

A slice of tamale casserole topped with sour cream, diced tomatoes, and green onions on a white plate.

Traditional tamales, seasoned meat wrapped in masa then steamed in corn husks, are a time-intensive recipe. While they’re completely worth it, I don’t always have that much time to make dinner. Enter this tamale casserole recipe.

Cornbread mixed with creamed corn and sour cream takes the place of masa. Once baked, it’s topped with taco seasoned ground beef, enchilada sauce, and, of course, lots of cheese. It’s not exactly traditional, but it’s so good. Everyone in the family loves this. We often alternate it with my Mexican casserole and beef enchilada casserole when we’re craving Tex-Mex flavors during busy seasons.

Featured Comment

Easy to make. Delicious!!!

– Marcia

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Why This Tamale Casserole Recipe Is A Family Favorite

Lots of flavor, minimal effort. This recipe keeps many of the flavors of classic tamales while keeping things quick and easy. Starting with cornbread mix, canned enchilada sauce, and taco seasoning makes the prep simple and the ingredient list short. (Though feel free to substitute homemade elements, of course!)
Kid-approved. I’ve found that even picky eaters love this casserole, from the moist cornbread to the taco meat. Of course, the generous layer of cheese on top certainly helps too!
Toppings, toppings, toppings! One of our favorite things about this tamale casserole is that everyone gets the ability to customize their plate by adding their favorite toppings. Keep it simple with a dollop of sour cream or go all-out with salsa, guacamole, sliced jalapenos, and more.

Overhead view of ingredients needed to make tamale casserole

Key Ingredients

Let’s take a look at the ingredients that go into making this casserole. Be sure to scroll down to the recipe card below for the exact measurements.

Jiffy cornbread mix – Cornbread takes the place of the traditional masa dough in this casserole.
Egg – Helps to bind the ingredients and hold everything together.
Sour cream – Adds moisture and tangy flavor to the mixture.
Creamed corn – I chose creamed corn over regular corn because it adds a bit of sweetness and extra moisture to the cornbread while still adding pops of corn kernels throughout.
Ground beef – I recommend using lean ground beef to avoid excess grease.
Taco seasoning – You can use homemade taco seasoning or just grab a packet of your favorite at the store.
Red enchilada sauce – If I have some on hand, I like to use my homemade enchilada sauce, but a can works great too.
Shredded cheese – Use whatever type you prefer. Pepperjack or a Mexican blend would be great.
Toppings – Plus whatever toppings you’d like to add, like sour cream, tomatoes, or green onions. See the “Topping Ideas” section further down the post for more ideas.

How To Make Tamale Casserole

The prep for this casserole is so quick and easy. It takes just a few minutes of hands-on time and the oven does the rest. The printable instructions can be found in the recipe card below.

Whisking together creamed corn, sour cream, egg, and cornbread mix in a bowl.

Prep. Preheat the oven to 350 degrees.
Combine the ingredients. Mix the cornbread mix, egg, sour cream, and creamed corn in a bowl. Transfer the mixture into a greased baking dish.
Bake. Bake the cornbread mixture for 30-40 minutes. It should be lightly golden and baked through.

Ground beef, taco seasoning, and enchilada sauce in a bowl

Taco meat mixture in a glass baking dish

Add the topping. Combine the cooked ground beef, taco seasoning, and enchilada sauce in a bowl. Poke the cornbread with a fork then pour the hamburger mixture evenly on top. Top with the shredded cheese.
Bake again. Pop the cornbread casserole back into the oven for another 15 minutes or until the cheese is melted and bubbly.
Serve & enjoy. Add any desired toppings and then serve and enjoy.

Recipe Tips & Variations

Here are a few ways to customize this beef tamale casserole recipe, as well as a few helpful tips for getting started.

Use the right pan. This casserole is baked in an 8×8 baking dish. This keeps the cornbread layer nice and thick. A large pan would spread the ingredients out too much.
Poke holes in the cornbread. Poking holes all over the cornbread lets the sauce from the beef mixture seep down, adding more flavor to the cornbread.
Add some beans. For a heartier filling, add some pinto or black beans to the ground beef mixture.
Try a different protein. The ground beef can easily be swapped for ground chicken or ground turkey.

Topping Ideas

I love to serve this tamale casserole with a handful of topping options and let everyone pick their own. Here are a few ideas:

Guacamole or diced avocado
Salsa, pico de gallo, or diced tomatoes
Olives or jalapeno (fresh or pickled)
Fresh cilantro or green onions
A drizzle of queso or extra shredded cheese
Shredded lettuce

How To Store & Reheat Leftovers

Fridge: Leftover tamale casserole can be stored, covered, in the fridge for up to 3 days.
Freezer: Transfer cooled slices of the casserole to a freezer-safe container. Freeze for up to three months. Thaw overnight in the fridge before reheating.
Reheat: Individual servings can be reheated in the microwave. The entire pan can be reheated in the oven at 350F until heated through, covering with foil if needed.

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