Mexican Tamal Casserole

A warm, comforting dish that captures the flavors of tamales without the hassle of wrapping, this casserole is high in protein and can be modified to fit various dietary needs.

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Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings: 8 servings

Course: Dinner, Lunch, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

Casserole Base

2 cups masa harina Gluten-free flour made from corn
1.5 cups chicken or vegetable broth Use low-sodium for a healthier option
0.5 cup vegetable oil Can reduce to 3 tablespoons for a lighter version
1 teaspoon baking powder
1 teaspoon salt Adjust to taste
0.5 teaspoon ground cumin

Filling

1 cup cooked and shredded meat (chicken or pork) Use lean meat for a healthier option
1 cup shredded cheese (like queso fresco) Can substitute with low-fat cheese
0.5 cup diced onion
0.5 cup chopped green chiles Adjust based on heat preference
0.5 cup sour cream Optional topping

Method

Preparation

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
In a large mixing bowl, combine masa harina, baking powder, salt, and cumin.
Gradually stir in the chicken or vegetable broth and vegetable oil until a smooth dough forms.
Spread half of the masa dough evenly in the prepared baking dish.
Layer the shredded meat, cheese, diced onions, and chopped chiles over the masa.
Spread the remaining masa dough on top to cover the filling completely.

Baking

Cover the dish with aluminum foil and bake for 1 hour.
Remove the foil and bake for an additional 30 minutes or until the top is golden brown.

Serving

Let it cool for a few minutes before serving, and top with sour cream if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Can freeze portions tightly wrapped for up to 3 months. Thaw in the fridge overnight before reheating. Healthier variation uses skinless chicken, less oil, and boosts fiber with beans or veggies.