Tamale Casserole

This tamale casserole recipe is an easy way to whip up tamales for a crowd. Instead of stuffing each one individually, the casserole-style dish is faster and easier than the traditional version when serving lots of people. It’s perfect for a party or potluck, but it’s just as good for a quick weeknight dinner too.

To start, simply simmer the cornmeal in seasoned water until it’s thick and creamy, then layer it in a casserole dish and top with sauteed beef, beans and enchilada sauce. Serve with a dollop of fresh sour cream or some extra fresh cilantro.

Ingredients for Tamale Casserole

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• Cayenne pepper: Cayenne pepper is a bright, vibrant spice that’s packed with heat. All you need are a few dashes; the ground pepper sprinkles beautifully into dishes like this one.
• Cornmeal: Otherwise known as polenta, the cornmeal cooks easily in a pot of salted, seasoned boiling water in this recipe. Be sure to whisk it consistently to prevent any clumps from forming.
• Ground beef: The 90% lean ground beef adds heartiness to this tamale casserole recipe. It gets cooked with onion, green pepper and garlic over medium heat, and the rendered fat helps add extra rich flavor.
• Onion: Onion cooks along with the meat and peppers here to add savory, earthy flavor that’s pleasantly sweet.
• Green pepper: We use green pepper in this tamale casserole recipe, but you could easily use red pepper or yellow pepper if you have one of those on hand. The pepper gets sauteed until soft along with the onions, garlic and beef, so it absorbs some of the meaty flavor while cooking.
• Garlic: Cooking minced garlic along with meat and vegetables helps mellow out its naturally bitter flavor, so you’re left with sweet, pungent flavor that helps accentuate the savory flavors of the meat.
• Kidney beans: Kidney beans have a soft, meaty texture when they’re cooked, so they help bulk up this dish even more. The mild flavor of the beans soaks up whatever they’re cooked with, so they taste meaty, peppery and full of flavor from the enchilada sauce.
• Enchilada sauce: Enchilada sauce is typically made from a combination of chiles, onion, garlic and tomato, and it’s a great store-bought sauce to help you save time in the kitchen.
• Chopped green chiles: These canned chiles cook along with the meat to add gentle heat and a bit of earthy flavor.
• Olives: Olives are like pops of saltiness that incorporate beautifully in this dish. Buying the pre-sliced, canned version will help save a ton of time because you don’t have to prep them in advance.
• Chili powder: Spicy, sweet and boldly aromatic, chili powder is the key to adding another layer of flavor to this tomato casserole recipe.
• Cilantro: This vibrant, tangy herb is an essential part of any Tex Mex- or Mexican-inspired dish. It’s bright, lemony and peppery, so it’s an easy way to add complex flavor to the meat mixture here.
• Cheddar cheese: In this tamale casserole recipe, we layer the polenta and meat mixture in a pan, then top it all with a hearty helping of cheddar cheese. The casserole bakes until the cheese is bubbly, leaving you with an irresistible topping you’ll want to dive right into.

Directions 

Step 1: Cook the polenta

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Preheat the oven to 350°F. In a small heavy saucepan, bring the water, salt and cayenne to a boil. Reduce the heat to a gentle boil, then slowly whisk in the cornmeal. Cook and stir with a wooden spoon for 15 to 20 minutes or until the polenta is thickened and pulls away cleanly from the sides of the pan.

Step 2: Saute the beef and vegetables

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Meanwhile, in a large skillet, cook the beef, onion, green pepper and garlic over medium heat until the meat is no longer pink. Stir in the beans, enchilada sauce, chiles, olives, chili powder and cilantro, then heat through.

Step 3: Assemble and bake

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Spread the polenta into a greased 8-inch square baking dish. Top with the meat mixture. Cover and bake for 25 minutes. Sprinkle with cheese, then bake, uncovered, for two to five minutes or until the filling is bubbly and the cheese is melted.

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Tamale Casserole Variations

• Lighten it up with ground chicken: Ground beef is really rich and fatty, depending on what kind you buy. If you want the meaty flavor without the extra fat, try swapping in ground chicken instead. The mild flavor of the meat blends with the enchilada sauce and spices beautifully. Though it won’t be as rich as the traditional version, your dish will still be packed with protein.
• Make it vegetarian: If you’re looking for a hearty meat-free dish, this tamale casserole recipe can actually be a great option. Simply skip the ground beef and reach for a few cans of beans or lentils instead. In addition to the kidney beans, try adding black beans and pinto beans to replace the meat.

How to Store Tamale Casserole

Any leftovers from this tamale casserole recipe can easily be stored in the refrigerator. Once it’s done cooking, let the dish cool completely, then cover it in aluminum foil or plastic wrap and place it in the refrigerator. It can hold in the refrigerator for three to four days.

How do you reheat tamale casserole?

When you’re ready to reheat your tamale casserole, preheat your oven to 350°. Remove the casserole dish from the freezer, take off the wrapping and place it in the oven. Reheat until the center is completely warmed through, 15 to 20 minutes.

Tamale Casserole Tips

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Can you flip this recipe and bake the polenta on top?

You can absolutely layer this tamale casserole recipe in a different order, if you’d prefer. To do so, simply layer the meat mixture on the bottom of the casserole dish, then top it with the cooked polenta. If you arrange it this way, the polenta will get a crunchy, crispy top that’s golden brown.

I don’t have enchilada sauce. What can I use instead?

If you don’t have enchilada sauce on hand, you can whip up a batch of the homemade version with a few household ingredients. Simply simmer canned tomatoes or tomato paste, garlic, chiles, cumin, oregano and some chicken broth until thickened.

Can you add extra vegetables to this recipe?

You can certainly add extra vegetables if you’d like to pack this beef tamale casserole with more nutrients. Corn is an easy vegetable to incorporate, as are fresh chopped tomatoes, extra beans and sauteed spinach.