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Green Corn Tamale Casserole


The wonderful taste of homemade tamales without the fuss!


  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 (16 ounce) can whole kernel corn, drained
  • 1/2 cup green chile, diced
  • 1 clove garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1 teaspoon ground black pepper
  • 3 eggs, lightly beaten
  • 8 corn tortillas, cut into strips
  • 1 cup Colby cheese, shredded


  1. Sauté the onion in the olive oil. Add corn, chile and garlic.
  2. In another skillet, make a roux using the butter and flour. Add the milk and stir until smooth. Stir in the corn-chili mixture. Add cilantro, salt, cumin and pepper and stir. Add the eggs.
  3. Grease a 9 x 13-inch glass casserole dish and layer half of the tortilla strips on the bottom of the dish. Spoon half of the corn-chile mixture on top of the tortilla strips. Layer the remaining tortilla strips and top with the remaining corn-chili mixture. Top with the cheese.
  4. Bake at 350 degrees F for 30 to 40 minutes or until nicely browned on top.

Serves 6 to 8.

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