Tamale Casserole has a tender corn-muffin crust, seasoned ground turkey, melted Monterey Jack and a tangy salsa topping. It’s a satisfying casserole for a weeknight dinner or a potluck, and you can scoop it straight from the baking dish.
How to make tamale casserole: Layer cooked, seasoned turkey and cheese between portions of corn-muffin batter. Bake at 350°F for 30 minutes, add salsa and more cheese, then bake for 10 minutes more.
Why You’ll Love It
- Layers in every scoop: You get tender corn-muffin batter around the seasoned turkey, with melted cheese beneath and on top.
- A simple finish: Salsa and the remaining cheese go on after the first bake, so you don’t have to make a separate sauce.
- Serves six: A 13-by-9-inch dish gives you a casserole you can bring to the table and portion as needed.
- Time to settle: The 15-minute cooling period gives you a chance to finish the rest of dinner before you serve it.
Ingredient Notes
Ground turkey: Buy ground turkey for the filling, and keep a food thermometer handy. You’ll cook it in a skillet before it goes into the baking dish; USDA FSIS says ground poultry must reach 165°F. Its color alone isn’t the measurement to rely on.
Taco seasoning: Use the two packets listed below, each weighing 1 1/4 ounces. I keep the seasoning with the turkey rather than stirring it into the batter, so the filling remains its own distinct layer. You don’t need to measure out an additional liquid for these instructions.
Corn muffin mix, eggs and milk: Together, these make the batter that goes below and above the filling. Look for an 8 1/2-ounce package of corn muffin mix when you shop; a package of another size would change the amount of batter in the dish.
Monterey Jack: Have all 2 cups shredded before you assemble the casserole. Half belongs over the turkey, and the rest goes on with the salsa later. I like to set the portions apart before I start layering, so the topping cheese doesn’t accidentally end up in the middle.
Salsa: Choose a salsa you enjoy eating, because it stays right on the surface of the finished casserole. Don’t pour it into the unbaked batter: the instructions call for it after the first bake.
Ingredients
- 2 pounds ground turkey
- 2 packets taco seasoning mix (1 1/4 ounces each)
- 1 package corn muffin mix (8 1/2 ounces)
- 2 eggs
- 1 cup milk
- 2 cups Monterey Jack cheese, shredded and divided
- 1 cup salsa
How to Make Tamale Casserole
1. Heat the oven. Heat your oven to 350°F and grease a 13-by-9-inch baking dish. Put the dish where you can reach it easily when the turkey and batter are ready to layer.
2. Cook the turkey. Cook the ground turkey in a skillet over medium heat, then drain it and stir in the taco seasoning. Check the turkey with a food thermometer; it must reach 165°F. Set it aside while you prepare the batter.
3. Mix and layer. Mix the corn muffin mix with the eggs and milk. Pour half the batter into your prepared dish, add the seasoned turkey and 1 cup of Monterey Jack, then spread the remaining batter over the cheese. Keep the filling between the portions of batter rather than stirring everything together.
4. Bake and finish. Bake for 30 minutes. Spread the salsa over the casserole, sprinkle with the remaining 1 cup of cheese and return the dish to the oven for 10 minutes. The cheese should be melted; check the center with a food thermometer, too, because the finished casserole must reach 165°F.
5. Cool. Let the casserole cool for 15 minutes before you serve it. You can bring the baking dish to the table and scoop out portions from there.
What Is Tamale Casserole Made Of?
Here, the answer is seasoned ground turkey and Monterey Jack between layers of corn-muffin batter, finished with salsa and more cheese. A scoop shows the soft corn layer, the turkey filling and the melted topping together. There are no prepared tamales in the ingredient list.
Think of the batter as part of the casserole, not as a covering added only at the end. The bottom portion goes into the dish before the filling, and the remaining portion goes over the first addition of cheese. I’d spread that top portion gently so you can still see the layers when you serve a scoop.
The finish matters as much as the filling. Salsa goes on after the casserole’s first trip through the oven, followed by the cheese you held back. That leaves a tangy, cheesy surface above the tender batter instead of mixing those ingredients through the turkey.
Tips for Success
Why can’t I see separate layers when I scoop it?
If the cut side looks like turkey and corn batter mixed together, the layers may have been stirred during assembly. Add each component in order and spread the top batter gently. You’re aiming for filling between the two portions of batter, not a combined mixture.
Why is there no cheese left for the top?
It’s easy to add the full amount while you’re assembling the filling. Divide the 2 cups before you begin: 1 cup goes over the turkey and 1 cup waits for the salsa finish. I set the topping portion out of reach of the baking dish until that first bake is done.
Why isn’t the melted topping enough to tell me it’s done?
Melted cheese tells you what’s happening on the surface, not the temperature at the center. If you’re unsure about doneness, use a food thermometer in the middle of the casserole. USDA FSIS says casseroles must reach 165°F.
Variations
- Use ground beef: You can change the filling to ground beef while keeping the corn-muffin layers, cheese and salsa finish. Check the beef with a food thermometer before assembly: USDA FSIS specifies 160°F for ground beef, while the finished casserole still needs to reach 165°F.
For another Tex-Mex casserole, try Dorito Casserole, which layers nacho cheese chips with seasoned beef, beans and cheese.
If you are feeding a group, Mexican Street Corn Casserole is a spoonable corn side with a creamy, chili-spiced coating.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use refrigerated leftovers within 3 to 4 days. Reheat a portion in the microwave or on the stovetop until a food thermometer reads 165°F. Freezing this assembled casserole isn’t part of these instructions; if you freeze leftovers, don’t thaw them on the counter.
What to Serve With It
This casserole is a main dish on its own. If you’re choosing dinners for the rest of the week, try Easy Cowboy Casserole or Slow Cooker Amish Beef and Corn Casserole for another hearty casserole night. For a chicken filling, bookmark Easy Chicken Burrito Casserole; you can also add Hobo Casserole, Cozy Beef and Rice Casserole and Slow Cooker Amish Ground Beef Noodle Casserole to your dinner list.
Frequently Asked Questions
Can I replace the batter with canned tamales?
Keep the corn muffin mix, eggs and milk if you’re following these instructions. Prepared tamales aren’t used here, so swapping them for the batter would no longer give you the specified layers or baking method.
Is the stated ready time all oven time?
No. The stated ready time is 65 minutes, while the instructions specify 40 minutes of oven baking and 15 minutes of cooling. You also cook the turkey in a skillet and assemble the casserole before it goes into the oven.
Can I thaw the ground turkey on the counter?
No. USDA FSIS says not to thaw food on the kitchen counter. Keep that in mind before you plan to start the skillet filling.
Can I reheat leftovers in a slow cooker?
No. USDA FSIS does not recommend reheating leftovers in a slow cooker. Use the microwave or stovetop instead, and check that the portion reaches 165°F.
Final Notes
Keep your food thermometer beside the skillet so it’s ready for both the turkey and the finished casserole. If you have a question or make it for dinner, tell me how it turned out in the comments.
Tamale Casserole
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Ingredients
- 2 pounds ground turkey
- 2 packets taco seasoning mix 1 1/4 ounces each
- 1 package corn muffin mix 8 1/2 ounces
- 2 eggs
- 1 cup milk
- 2 cups Monterey Jack cheese shredded; divided
- 1 cup salsa
Instructions
- Heat the oven to 350°F and grease a 13-by-9-inch baking dish.
- Cook the ground turkey in a skillet over medium heat, then drain and stir in the taco seasoning. Check the turkey with a food thermometer; ground poultry must reach 165°F. Set aside.
- Mix the corn muffin mix with the eggs and milk. Pour half the batter into the dish. Add the turkey and 1 cup of the cheese, then spread the remaining batter over the cheese.
- Bake for 30 minutes. Spread the salsa over the casserole, sprinkle with the remaining 1 cup cheese and return it to the oven for 10 minutes. Check the center with a food thermometer; the casserole must reach 165°F.
- Let the casserole cool for 15 minutes before serving.
Notes
Nutrition
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