Easy Lightened Up Tamale Pie Casserole 

Easy Lightened Up Tamale Pie Casserole 

Easy Lightened Up Tamale Pie Casserole

5.0 Stars (2 Reviews)Print

This Easy Lightened Up Tamale Pie Casserole is a hearty casserole that comes together quickly to create an easy family-friendly healthier meal! 

This Easy Lightened Up Tamale Pie Casserole is loaded with Laura’s Lean ground beef, seasonings, diced roasted tomatoes, corn, and black beans and then topped with a creamy cornbread. This casserole has all the flavors of tamales in casserole form.

PREP TIME10 minutes

COOK TIME30 minutes


TOTAL TIME50 minutes


  • 1 lb. 96% Laura’s Lean ground beef
  • 1 medium onion, chopped
  • 2½ tsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • 1 tsp garlic minced
  • 1 (14.5 ounce) can fire roasted tomatoes, drained 
  • 1 (10 oz.) can red enchilada sauce
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1½ cups frozen corn, thawed

Cornbread Topping Ingredients:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 cup unsweetened almond milk
  • 2 large eggs
  • 2 Tbsp light butter, melted and cooled
  • Garnish with parsley, non fat plain Greek yogurt, diced tomatoes, sliced jalapeños and/or  chopped fresh cilantro.


  1. Preheat oven to 375 degrees. Spray a 2-quart casserole dish with nonstick cooking spray. Set aside.
  2. In a large nonstick skillet, cook the lean ground beef with onion until ground beef is browned. 
  3. Once ground beef is cooked and onion is soft. Season with salt and pepper. 
  4. Add in garlic, chili powder, and cumin. Cook until garlic is fragrant, about 30 seconds. 
  5. Stir in the enchilada sauce, tomatoes, black beans, and corn and let it simmer for about 5 minutes then remove from heat.
  6. Meanwhile, in a large bowl, mix together the cornmeal, flour, and baking powder. 
  7. In a separate smaller bowl, whisk together milk, eggs, and light butter. 
  8. Add wet ingredients to dry ingredients and mix until combined.
  9. Pour chili mixture into prepared baking dish and top with cornbread batter. 
  10. Bake for about 28-35 minutes or until cornbread is lightly golden.
  11. Let it cool for about 10 minutes before serving.
  12. Store leftovers in an airtight container in the fridge for up to 7-10 days.

Author: thepounddropper.com

Makes 9 ( 1/9th or about 1 cup ) serving 

 5 WW Points® per serving

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