Best Tamale Casserole Recipes

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.

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.

CORN AND GREEN CHILI TAMALE CASSEROLE

Steps:

• Preheat oven to 375°F. Place frozen tamales in microwave and cook on high until thawed, about 5 minutes. Remove husks. Cut tamales in half lengthwise. Place in single layer in 10-inch-diameter glass pie dish. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend. Drizzle over casserole. Sprinkle grated cheese over top.
• Bake casserole until heated through and bubbling, about 35 minutes. Sprinkle with 1/2 cup cilantro. Serve with avocado and more salsa, if desired.

PULLED PORK TAMALE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine pulled pork, enchilada sauce, green chile peppers, black beans, corn, onion, and olives in a large bowl. Spread mixture into a 9x13-inch casserole dish.
• Combine corn bread mix, milk, egg, and butter in a separate bowl. Pour over pork mixture. Spread Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted and casserole is hot, about 35 minutes.

TAMALE CASSEROLE

Steps:

• Cut tamales into 3/4-in. slices. Place in a greased shallow 1-qt. baking dish. Top with half of the chili and onion. Sprinkle with 1/3 cup corn chips and shredded cheese. Top with remaining chili and onion., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with the remaining corn chips. Arrange cheese slices over top. Bake 5-10 minutes longer or until chips are crisp and cheese is melted.

SLOW-COOKED TAMALE CASSEROLE

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef. , Transfer to a greased 3-qt. slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted.

CORN AND GREEN CHILI TAMALE CASSEROLE

Steps:

• Preheat oven to 375°F.
• Place frozen tamales in microwave and cook on high until thawed, about 5 minutes.
• Remove husks.
• Cut tamales in half lengthwise.
• Place in single layer in 10-inch-diameter glass pie dish.
• Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro.
• Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend; drizzle over casserole.
• Sprinkle grated cheese over top.
• Bake casserole until heated through and bubbling, about 35 minutes.
• Sprinkle with 1/2 cup cilantro.
• Serve with avocado and more salsa, if desired.

ABUELA'S TAMAL EN CAZUELA - GRANDMA'S TAMALE CASSEROLE

Steps:

• 1. Mix garlic, salt, pepper, oregano, cumin, sour orange and lime juices.
• 2. Pour over pork and let it stand for 10 minutes.
• 3. Heat oil in a large pot and add the pork, reserve the marinade. Brown the pork and then remove from the pan.
• 4. In same pan, cook the onion and bell pepper until the onion is translucent (a couple of minutes).
• 5. Stir in tomato sauce, wine, marinade, pork, corn meal and warm water.
• 6. Reduce heat, cover the pan and let it simmer for about an hour. Stir occasionally.
• 7. **If it's too thick you can add some more water while it simmers.**

CORN AND GREEN CHILI TAMALE CASSEROLE

Steps:

• 1. Preheat oven to 375°F.
• 2. Place frozen tamales in microwave and cook on high until thawed, about 5 minutes.
• 3. Remove husks.
• 4. Cut tamales in half lengthwise.
• 5. Place in single layer in 10-inch-diameter glass pie dish.
• 6. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro.
• 7. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend; drizzle over casserole.
• 8. Sprinkle grated cheese over top.
• 9. Bake casserole until heated through and bubbling, about 35 minutes.
• 10. Sprinkle with 1/2 cup cilantro.
• 11. Serve with avocado and more salsa, if desired.

TASTY TAMALE PIE - CASSEROLE

Steps:

• Preheat oven to 400°.
• Cook ground beef and onion in a large skillet until beef is browned, and onions tender, drain.
• Stir in salsa (can make smoother in texture in the food processor, if you desire), water and taco seasoning packet; bring to a boil until some of the water as boiled off and it is the sauce is saucy not thin and watery.
• Reduce heat to low and stirring occasionally, for 3-4 minutes. Add olives, if using, and stir.
• In a medium sauces pan: combine cornmeal, evaporated milk, green chilies, 1/2 C cheese and salt. Cook over medium heat, stirring constantly for 5-7 minutes or until thickened (to the consistency of thin oatmeal).
• In a 8x8 ungreased baking dish: Spoon in meat filling, then spread cornmeal on top of meat mixture.
• Bake for 25 minutes, sprinkle with remaining cheese and garnish w/ jalapenos. Bake an additional 5 minutes until cheese is melted.

CORN AND GREEN CHILI TAMALE CASSEROLE

Steps:

• Preheat oven to 375°F Place frozen tamales in microwave and cook on high until thawed, about 5 minutes.
• Remove husks.
• Cut tamales in half lengthwise.
• Place in single layer in 10-inch-diameter glass pie dish.
• Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro.
• Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend.
• Drizzle over casserole.
• Sprinkle grated cheese over top.
• Bake casserole until heated through and bubbling, about 35 minutes.
• Sprinkle with 1/2 cup cilantro.
• Serve with avocado and more salsa, if desired.

ALBERS TAMALE PIE CASSEROLE

Steps:

• For crust, combine the cornmeal, salt, evaporated milk and water in a small saucepan.
• Cook over medium heat, stirring frequently for 5 to 7 minutes or until thickened.
• Remove 1/2 cup, cover with plastic wrap.
• Spread the remaining cornmeal mixture on bottom and sides of greased 8-inch square baking dish.
• Cool for 2 to 3 minutes if necessary.
• Bake in preheated 425-degree oven for 10 minutes.
• Remove from heat.
• For filling, brown beef, garlic, onion and bell pepper in large skillet; drain.
• Add corn, olives, tomato sauce, chili powder, salt and pepper.
• Mix well.
• Spoon into cornmeal crust.
• Drop rounded teaspoons of remaining cornmeal mixture on top of meat, sprinkle with cheese.
• Return to oven and bake for 15 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!

GREEN CHILI "TAMALE" CASSEROLE

Steps:

• 1. Slice onion fairly thick and lay at the bottom of a crock pot. Add the water, then the pork shoulder. Crush/slice the garlic onto of the pork, then add the can of chili. Set on low and let it go for overnight (I let mine go for about 16 hours. Needless to say, it didn't need that long, but it certainly doesn't hurt it!) Save liquid.
• 2. In a large pot, add oil then flour when combined, slowly add the reserved pork stock and water, stirring avoid lumps. Add canned tomatoes and seasonings.
• 3. If you can, blend half the roasted green chilies till smooth and chop the rest. If that's too much of a pain, you can skip that and just chop the whole lot and add them to the sauce.
• 4. Next shred your pork and add that to the sauce. Cook on low heat for an hour to blend. Stir when needed.
• 5. Pre-heat oven to 350. In a 9 x 13 pan place a triple layer of corn tortillas. Then add a layer of the chili on top of that add a layer of the cheese. Then add another layer of tortillas then meat. Bake in the oven for 30 minutes uncovered, then add a final layer of cheese. Bake another 10-15 minutes till the cheese is melted. (You could easily use a smaller baking dish and freeze the rest of the chili) Serve with sour cream/lettuce/salsa/green onions and whatever other toppings you enjoy.
• 6. Note: You'll want to serve this in bowls as it's a loose dish. Also, don't be afraid to play around with the ingredients. If you want more heat you can saute (or roast!) some jalapeno and add them to the sauce.

TAMALE PIE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan combine cornmeal, boiling water, and salt. Cook over low heat for 30 minutes, stirring frequently.
• Meanwhile, melt shortening in a large skillet over medium heat. Add chopped onion and saute until brown. Add beef and cook just until no longer pink. Stir in tomatoes, pimientos, and cayenne pepper, then remove from heat.
• Oil bottom and sides of a 3 quart casserole dish and line with two thirds of cornmeal mixture. Pour in meat mixture, then top with remaining cornmeal. Bake in preheated oven for 2 to 2 1/2 hours.

CHILI TAMALE CASSEROLE

Steps:

• Drain corn, reserving liquid; set corn aside. Place masa harina in a large bowl. In a small bowl, combine the broth, butter, egg and reserved corn liquid; stir into masa harina just until moistened. Set aside., In a large skillet coated with cooking spray, cook pork and onion over medium heat until pork is no longer pink. Add the beans, chilies, chocolate, orange juice, lime juice, garlic powder, spicy chocolate cinnamon sugar, cumin, reserved corn, and cilantro and jalapeno if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Spread masa harina mixture over cheese. , Bake, uncovered, at 325° for 50-60 minutes or until golden brown. Let stand for 10 minutes before serving.

GREEN CORN TAMALE CASSEROLE

Steps:

• Grease a 2-qt. baking dish.
• Beat egg whites until stiff but not dry.
• Beat yolks until thick and lemon colored.
• Stir cornmeal and salt into scalded milk; beating hard. Cook a few seconds over low heat stirring until mixture is the consistency of thick mush.
• Blend in butter, corn, cottage cheese and finally the baking powder into the cornmeal mixture.
• Fold in yolks, then whites.
• Pour into baking dish in layers of batter, grated cheese and chile, last layer being batter.
• Bake at 375 degrees for 40 minutes or until fluffy and golden brown.

CHICKEN TAMALE CASSEROLE (COOKING LIGHT)

Steps:

• Preheat oven to 400°F.
• Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9-inch baking dish sprayed with cooking spray.
• Bake at 400°F for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

HOT TAMALE CASSEROLE

Steps:

• Heat oil in a large skillet.
• Add onion and green pepper; saute until tender.
• Add beef and cook until crumbly.
• Add tomatoes (if the tomatoes are very juicy take off some juice, keep it you can add it if needed), tomato paste, corn, olives, cumin, salt, all spice, chili powder, pepper sauce and cornmeal.
• Simmer stirring frequently for 30 minutes.
• Preheat oven to 450°F.
• Spoon mixture into a 2 1/2 qt casserole.
• MAKE TAMALE TOPPING----------------.
• In a large bowl mix, flour cornmeal, sugar and baking powder.
• Add melted butter, milk, and egg.
• Stir only until dry ingredients are just moistened.
• Quickly stir in the jalapeno pepper and cheese.
• BACK TO THE CASSEROLE-----------.
• Spoon the topping in large spoonfuls around the edge of the casserole.
• Bake in 450°F uncovered for 25-30 minutes or until cornmeal topping is cooked through and lightly browned.

TAMALE CASSEROLE - CROCK POT

Steps:

• Place half of the diced onions in a 4-quart electric slow cooker.
• Top with half each of the salsa, the chili, beans and olives.
• Place 4 or 5 of the tamales on top.
• Cover the tamales with half of the chili strips.
• Repeat the layers, ending with the remaining chili strips.
• Cover and cook on the low setting 6 1/2 to 7 hours.
• Pass shredded cheese and sour cream on the side.
• Tip: If you are using frozen tamales, the wrappers will be easier to
• remove if you microwave them for a few seconds first. Also, if using
• frozen tamales, increase cooking time about 1 hour.