Easy Tamale Casserole Recipes

EASY TAMALE CASSEROLE

Steps:

• Heat oven to 400° F. In a 13x9-inch glass baking dish (3-quart), place the tamales (husked) so the bottom is completely covered (you may have to cut some in half).
• In medium bowl, mix chicken and salsa; spoon over tamales. Sprinkle with cheese. Cover dish tightly with foil sprayed with cooking spray to avoid sticking.
• Bake 25 to 35 minutes or until bubbly and cheese is partially melted. Remove from oven; uncover. Drop sour cream by tablespoonfuls over casserole. Garnish with fresh cilantro and avocado slices or finely chopped red onion.

EASY TAMALE PIE

Steps:

• Heat oven to 350°F. In 10-inch ovenproof skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in enchilada sauce, 1 can of the green chiles and the chili powder. Remove from heat. Sprinkle with 1 cup of the Cheddar cheese.
• Meanwhile, make corn muffin batter as directed on box. Stir in remaining 1 can green chiles and remaining 1/2 cup cheese. Spoon batter evenly over beef mixture.
• Bake 35 to 40 minutes or until topping is golden brown. Cool 5 minutes.

EASY TAMALE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Shuck husks off tamales and place, single layer, in a 9x13 baking dish.
• Mix all other ingredients (except for shredded cheddar cheese for top) until well blended. It will have a very soupy consistency.
• Pour over tamales and bake for 30 minutes or until bubbling hot.
• Sprinkle w/ cheddar cheese and bake a few more minutes until melted.
• Serve hot!

TAMALE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
• Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.

CHICKEN TAMALE CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• Whisk the cornbread ingredients together in a bowl until smooth. Pour the mixture into the bottom of a greased 9x13 casserole dish. Bake for 15-20 minutes until cooked through in the middle and the edges are golden brown. Use the back of a wooden spoon to make a few small holes in the cornbread.
• Combine the chicken, black beans, corn, green chiles, and half of the enchilada sauce in a bowl. Pour the mixture over the cornbread layer. Top with the remaining enchilada sauce and the cheddar cheese.
• Bake for 10-15 minutes or until the cheese is melted to your liking.
• Top with your favorite taco toppings such as cilantro and sour cream.

EASY TAMALE PIE RECIPE

Steps:

• Bake for 1 hour.

PORK TAMALE PIE

Steps:

• Prepare the filling. Combine 1 to 1-1/2 lbs of shredded meat with 1 cup of Salsa Verde. If you are using diced onions, fiesta corn, and sliced olives, adds them here. Note: Shredded rotisserie chicken makes this recipe super easy for any weeknight meal.
• Prepare Dough. Combine masa, warm chicken broth, baking powder, salt, and oil in a large bowl, Mix together until the dough has the consistency of a soft paste. Cover & let rest for at least 15 minutes at room temperature so the dough can thoroughly absorb the liquid ingredients
• Preheat the oven. Preheat the oven to 350 degrees F and lightly oil a 9 x 9-inch (2-1/2 quart) casserole dish. This will not quite fit in an 8 x 8-inch (2-quart) dish. NOTE: If you do not have a 2-1/2 quart casserole, move up to a 13x9-inch (3-quart) dish to prevent spillage.
• Form the Bottom Tamale Layer. Press half of the tamale dough into the casserole dish forming a thin bottom layer. With your fingers, a fork, or a small spatula, press the mixture evenly across the bottom of the pan and halfway up the sides, about 1/4- inch thick.
• Add the Filling. Spoon the meat mixture prepared earlier evenly over the entire dough surface.
• Prepare the top tamale layer. Spread the remaining tamale dough over the filling, trying to make the top portion about the same thickness as the bottom. Do this by spreading the dough out on a piece of plastic wrap and then inverting it over the tamale casserole and then peeling back the plastic wrap. If it tears a little bit, don't worry! It will come together during baking.
• Create the Steam Bath. Fill a large roasting pan with about 2 inches of hot water. Place the uncovered tamale casserole into the water bath. Cover both the tamale casserole and roaster pan with one layer of aluminum foil and place in oven. The water will steam the tamale and cook it all the way through.
• Bake. Bake for 45 to 60-minutes or until the Masa layer is set. Let it cool slightly (10-minutes) before serving so it holds its form.
• Serve. Serve warm with pico de gallo, salsa verde, sour cream, cheese sauce, enchilada sauce, crumbled cheese, chopped onions, or a traditional red salsa. There's no wrong way to eat a tamale!
• Store. Store any leftover tamale pie covered in the refrigerator for up to 7 days.
• Freeze. Alternatively, tamale pie may also be frozen in smaller portions and reheated in the microwave. This makes a quick and easy weekday lunch.Warm at 50% power until heated through.

EASY OLD SCHOOL TAMALE PIE (WITHOUT JIFFY!)

Steps:

• Preheat oven to 400ºF. Grease a cast iron skillet with butter or spray a pie plate, 11X7 pan, or 9X9 pan with cooking spray.
• Whisk together cornmeal, sugar, baking powder, and salt. Add egg, melted butter, milk, and cream style corn. Whisk to combine. Pour into prepared baking dish and bake for 20 minutes, or until toothpick comes out clean and edges are golden brown. Remove from oven and decrease oven temperature to 375ºF.
• Use the handle of a wooden spoon to poke holes all over the cornbread surface. Pour 1/2 can enchilada sauce on top and spread evenly over cornbread. Set aside.
• While cornbread is baking, begin to make filling. In a large skillet brown beef over medium high heat and drain, if necessary. To the browned beef stir in remaining enchilada sauce, salsa, and chili powder. Bring to a boil and simmer, uncovered, for 5 minutes until thickened.
• Spread beef filling over cornbread. Top with cheese and return to 375ºF oven for 15 minutes, or until cheese is bubbly. Let sit for 5-10 minutes before cutting. Serve with additional salsa, cilantro, sour cream, and sliced avocado.

BEEF TAMALE CASSEROLE

Steps:

• Preheat your oven to 400 F degrees.
• Add the cornmeal, sugar, salt, baking powder to a medium size bowl and whisk together. Add the egg, butter, and buttermilk and whisk well. Stir in the creamed corn and the green chiles.
• Pour the cornbread mixture into a large skillet or a 9x9 inch baking pan. Bake for 20 to 25 minutes or until the edges are golden and the cornbread is done. Insert a toothpick in the center of the cornbread, if it comes out clean, it's done.
• While the cornbread is cooking, prepare the beef. In another large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink, about 5 minutes. Add the onion, garlic, cumin, chipotle powder, chili powder, salt, pepper and stir. Cook until the onion has softened, another 3 to 5 minutes.
• Add half of the enchilada sauce to the meat mixture and stir. Set aside.
• When the cornbread is done, poke holes into it with a fork, or I used the end of a wooden spoon. Pour the remaining enchilada sauce over the top of the cornbread and spread.
• Top with the ground beef and the shredded cheese.
• Bake the casserole for another 15 minutes or until the cheese has melted and has started to lightly brown on top.
• Let cool for about 5 minutes, then top the casserole with cilantro and your favorite toppings.

EASY CHEESY TAMALE CASSEROLE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Tamale sauce:In a medium pot fully combine chili powder, vegetable oil and flour and whisk until smooth over medium heat.Add beef stock, tomato paste and spices and continue stirring over medium heat for about 10 minutes.
• Making the Casserole:Place about 1 cup of the tamale sauce in a 9×13 baking pan. I use this baking pan as I like that is has easy grab handles. Remove corn husks from tamales and discard. Place tamales in the baking pan. I ended up using eleven tamales and saved the last one for a snack by itself. Wink Wink.Pour remaining sauce on top of tamales. It may look like too much sauce but it will be just perfect!Cover evenly with freshly grated cheese and sprinkle with green onions and cilantro.
• Bake:Bake for 35 minutes or until cheese has completely melted. Carefully remove from the oven and serve immediately. Sprinkle with cotija cheese if desired. Refrigerate any leftovers.

TAMALE CASSEROLE

Steps:

• Preheat oven to 375°F.
• Brown ground beef in a medium pan over medium heat. Drain any excess grease.
• Add the onions and peppers; cook until the onions are soft and translucent.
• Add the tomato sauce, corn, salt, and taco seasoning. Add 1 ½ cups water and stir. Then turn the heat to low and simmer for about 15 minutes.
• Add in the cheese and stir until melted.
• Add kidney beans.
• Divide the mixture into two 9 X 13 baking dishes (you're going to freeze one for later).

EASY TAMALE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper.
• Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat.
• Stir pinto beans and crushed tomatoes into the beef mixture.
• Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture.
• Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes.