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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 pound uncooked ground turkey
  • 2 cloves garlic, minced
  • 1 (14 to 16 ounce) can cream-style corn
  • 1 (10 1/2 ounce) can chili without beans
  • 2 teaspoons dried oregano, crushed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 8 (6-inch) corn tortillas
  • 1 cup chicken broth or water
  • 1 (2 1/4 ounce) can sliced pitted ripe olives, drained
  • 1 cup shredded Cheddar cheese (4 ounces)
  • Dairy sour cream (optional)
  • Thinly sliced green onion (optional)


  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


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