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.

This is a sponsored post written by me on behalf of Laura’s Lean for Meyer Natural Foods. All opinions are 100% mine.  

 I’ve teamed up with Laura’s Lean to make this Easy Lightened Up Tamale Pie Casserole using Laura’s 96% Lean/4% Fat Ground Beef.

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

As a Weight Watchers member and a mom to three young kids; I want to ensure that what my family eats is nutritious, delicious, and enticing for everyone! I love knowing that Laura’s Lean 96% Lean Ground Beef is a healthier choice for my family.

I not only care about what goes in the food I make but how it tastes as well. Unlike most other “natural” beef, Laura’s Lean product is a “Never Ever” offering, meaning their protein is sourced from suppliers that raise their cattle without ever using added hormones or antibiotics and are always vegetarian fed.  

And that fact that Laura’s Lean 96% Lean Ground Beef is certified through the American Heart Association heart check program and meets USDA standards for “Extra Lean.” 

That’s right, each Each 4 oz. serving of Laura’s Lean contains less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 mg of cholesterol per 100 grams serving.

If you’re looking for a healthier ground beef option, I recommend cooking with Laura’s Lean 96% Lean Ground Beef; it’s nice to be able to make meals quickly without worrying about extra fat that has to be drained or accounted for. 

Where can I find Laura’s Lean ground beef, patties or plant-based burgers?

You can find Laura’s Lean ground beef or plant-based products near you using the Store Locator HERE.

What ingredients do I need to make this Easy Lightened Up Tamale Pie Casserole?

• Laura’s Lean ground beef
• Onion– chopped
• Chili powder
• Cumin
• Salt and pepper-to taste
• Garlic-minced
• Fire roasted tomatoes– drained 
• Red enchilada sauce
• Low sodium black beans– drained and rinsed
• Frozen corn-thawed
• Cornmeal
• All-purpose flour– you can use gluten-free, if needed.
• Baking powder– I recommend using aluminum-free baking powder
• Unsweetened almond milk– any milk will work. Keep in mind the point value will vary depending on which one you use.
• Eggs– large
• Light butter– melted and cooled  
• Parsley, non fat plain Greek yogurt, diced tomatoes, sliced jalapeños and/or  chopped fresh cilantro– optional

How do I make this Easy Lightened Up Tamale Pie Casserole?

Preheat oven to 375 degrees.

Spray a 2-quart casserole dish with nonstick cooking spray. Set aside.

In a large nonstick skillet, cook the lean ground beef with onion until ground beef is browned. 

Once meat is cooked and onion is soft. Season with salt and pepper. 

Add in enchilada sauce, garlic, chili powder, and cumin.

Cook until garlic is fragrant, about 30 seconds. 

Stir in the tomatoes, black beans, and corn and let it simmer for about 5 minutes then remove from heat.

Meanwhile, in a large bowl, mix together the cornmeal, flour, and baking powder.

In a separate smaller bowl, whisk together milk, eggs, and light butter. 

Add wet ingredients to dry ingredients and mix until combined.

Pour chili mixture into prepared baking dish and top with cornbread batter. 

Bake for about 30-35 minutes or until cornbread is lightly golden.

Let it cool for about 10 minutes before serving.

Ingredients: 

• 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. 

Directions:

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

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

 4 WW Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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