Recipes from Mexico :: Mexican Tamale Recipes
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 lb. 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 tsp. dried oregano, crushed
1/2 tsp. ground cumin
1/4 tsp. salt
8 (6-in.) corn tortillas
1 c. chicken broth or water
1 (2 1/4 ounce) can sliced pitted ripe olives, drained
1 c. shredded Cheddar cheese (4 oz.)
Dairy sour cream (optional)
Thinly sliced green onion (optional)
In a large skillet cook turkey and garlic over med. 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 mins. Remove from heat. Set aside.
Stack tortillas; cut into 6 wedges. Place wedges in a med. mixing bowl; add broth or water. Let stand for 1 minute. Drain, reserving 1/4 c. liquid. Stir the reserved liquid and drained olives into the turkey mixture.
In a 2-quart rectangular baking dish layer 2 c. of the turkey mixture and half of the tortillas; repeat layers. Top with remaining turkey mixture, spreading to cover tortillas. Bake, uncovered or without a lid, in a 350 degrees fahrenheit oven for 25 mins. or view heated through. Top with cheese; bake for 2 mins. more. Let stand for 5 mins. before serving.
Top each serving with sour cream and green onion, if desired.
Makes 6 to 8 servings.
