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Turkey Tamale Casserole

Tamale casserole is comfort food with a Tex-Mex twist. This all-time favorite typically features layers of ground meat, cheese, seasonings, and a cornmeal batter. In this simplified version, torn corn tortillas stand-in for the batter.



  1. In a large skillet cook turkey and garlic over medium heat view turkey is no longer pink. Drain fat.
  2. Stir in corn, chili, oregano, cumin, and salt. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat. Set aside.
  3. Stack tortillas; cut into 6 wedges. Place wedges in a medium mixing bowl; add broth or water. Let stand for 1 minute.
  4. Drain, reserving 1/4 cup liquid. Stir the reserved liquid and drained olives into the turkey mixture.
  5. In a 2-quart rectangular baking dish layer 2 cups of the turkey mixture and half of the tortillas; repeat layers. Top with remaining turkey mixture, spreading to cover tortillas.
  6. Bake, uncovered, in a 350 degrees F oven for 25 minutes or view heated through.
  7. Top with cheese; bake for 2 minutes more. Let stand for 5 minutes before serving.
  8. Top each serving with sour cream and green onion, if desired.

Yield: 6 to 8 servings

Other Southwestern casserole recipes you may like...

Poblanos Florentine Casserole
Smoked Chicken and Green Chile Bake
Green Corn Tamale Casserole
Chili Casserole with Cornbread


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