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.

Prep Time:
20 mins
Total Time:
52 mins
Servings:
Makes 6 to 8 servings.
Ingredients
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1 pound uncooked ground turkey
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2 cloves garlic, minced
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1 14- to 16-ounce can cream-style corn
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1 10-1/2-ounce can chili without beans
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2 teaspoons dried oregano, crushed
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1/2 teaspoon ground cumin
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1/4 teaspoon salt
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8 6-inch corn tortillas
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1 cup chicken broth or water
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1 2-1/4-ounce can sliced pitted ripe olives, drained
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1 cup shredded cheddar cheese (4 ounces)
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Dairy sour cream (optional)
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Thinly sliced green onion (optional)
Directions
1.
In a large skillet cook turkey and garlic over medium heat until turkey is brown. 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.
2.
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 cover tortillas.
3.
Bake, uncovered, in a 350 degree F oven for 25 minutes or until 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. Makes 6 to 8 servings.
Nutrition information
Calories 416, Total Fat 21 g, Saturated Fat 7 g, Cholesterol 64 mg, Sodium 988 mg, Carbohydrate 37 g, Fiber 2 g, Protein 24 g. Daily Values: Vitamin A 17%, Vitamin C 9%, Calcium 21%, Iron 23%.
Percent Daily Values are based on a 2,000 calorie diet
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