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
dried oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
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
Thinly sliced green onion (optional)
In a large skillet cook turkey and garlic over medium heat view turkey is no
longer pink. Drain fat.
Stir in corn, chili, oregano, cumin, and salt. Bring to
boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat. Set aside.
Stack tortillas; cut into 6 wedges. Place wedges in a medium mixing bowl; add
broth or water. Let stand for 1 minute.
Drain, reserving 1/4 cup liquid. Stir the
reserved liquid and drained olives into the turkey mixture.
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
Bake, uncovered, in a 350 degrees F oven for 25 minutes or view heated through.
Top with cheese; bake for 2 minutes more. Let stand for 5 minutes before serving.
Top each serving with sour cream and green onion, if desired.
Yield: 6 to 8 servings
Other Southwestern casserole recipes you may like...