Far enough afield, but worth mentioning in the casserole vein, an old USAian adaptation of tamales, "Tamale Pie", a shallow dish, the bottom filled with about 1' of a "wet" meat filling, then topped by a masa/corn meal-based "batter" and baked until the batter is set, served with grated cheese and chopped onions and salsa. The best example I recall used chopped pork "al pastor" moistened with a red chili sauce.

I suspect that the 'original" was a 1950's purely "Anglo" concoction of ground beef sauteed with onions and a little chili powder, topped with corn bread batter, then "Mexicanized" by later preparers.