Leftover Tamales Casserole Recipes

TAMALE CASSEROLE

Steps:

• Preheat oven to 375°F.
• Brown ground beef in a medium pan over medium heat. Drain any excess grease.
• Add the onions and peppers; cook until the onions are soft and translucent.
• Add the tomato sauce, corn, salt, and taco seasoning. Add 1 ½ cups water and stir. Then turn the heat to low and simmer for about 15 minutes.
• Add in the cheese and stir until melted.
• Add kidney beans.
• Divide the mixture into two 9 X 13 baking dishes (you're going to freeze one for later).

TAMALE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
• Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.

LEFTOVER TAMAL CASSEROLE

Steps:

• Gather the ingredients.
• Remove the tamales from their husks and cut them into bite-sized pieces.
• Place the olive oil in a heavy skillet. Coarsely chop the onion. Remove the charred skin and seeds from the roasted poblanos and dice them.
• Saute the onions in the olive oil over medium-low heat until onion is soft and fragrant. Add the garlic and peppers and cook for several minutes more. Remove from heat, stir in the cream cheese, and season with salt and pepper to taste.​
• In a medium bowl, whisk together the sour cream, salsa, and chicken broth.
• Preheat oven to 350 F.
• Lightly grease a 2-quart casserole dish. Place 1/3 of the chopped tamales over the bottom. Cover with 1/2 of the onion-pepper mixture. Sprinkle 3/4 cup of the grated cheese over the onions.
• Layer another third of the tamal pieces over the cheese, and top with the remaining onions and peppers. Top with 3/4 cup of cheese.
• Finally, place the remaining chopped tamales on top of the casserole. Pour the sour cream mixture over the entire casserole. Top with the last 1/2 cup of cheese.
• Loosely cover casserole with foil and bake for 30 minutes. Remove foil and bake for 15 minutes more, or until casserole is bubbly and hot, and cheese is melted.

MY EASIEST ULTIMATE TAMALE CASSEROLE

Steps:

• spray nonstick in an 8 x 8 square pan.
• brown ground beef and add green chiles.
• strain ground beef and chile mixture.
• pour a small amount of enchilada sauce in the bottom of the pan.
• lay the tamales in the bottom.
• pour ground beef mixture on top of tamales.
• pour the remaining enchilada sauce on top.
• bake for 30 mins at 350 degrees.
• add shredded cheese and bake for another 10-15 minutes until cheese is melted.
• remove from oven and let stand for 10 minutes.
• serve with sour cream and enjoy.

EASY TAMALE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Shuck husks off tamales and place, single layer, in a 9x13 baking dish.
• Mix all other ingredients (except for shredded cheddar cheese for top) until well blended. It will have a very soupy consistency.
• Pour over tamales and bake for 30 minutes or until bubbling hot.
• Sprinkle w/ cheddar cheese and bake a few more minutes until melted.
• Serve hot!

TAMALE CASSEROLE

Steps:

• Cut tamales into 3/4-in. slices. Place in a greased shallow 1-qt. baking dish. Top with half of the chili and onion. Sprinkle with 1/3 cup corn chips and shredded cheese. Top with remaining chili and onion., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with the remaining corn chips. Arrange cheese slices over top. Bake 5-10 minutes longer or until chips are crisp and cheese is melted.

LEFTOVER TURKEY TAMALES

Steps:

• Soak corn husks in a bowl of warm water until softened, about 1 hour; drain.
• Mix masa, 1 tablespoon paprika, 1 tablespoon chili powder, garlic powder, 1 teaspoon cumin, and 1 teaspoon salt together in a bowl. Stir corn oil into masa mixture. Measure 1/2 cup turkey broth and set aside. Add remaining broth, 1 cup at a time, to masa mixture until dough is smooth and the consistency of thick peanut butter.
• Heat olive oil in a skillet over medium heat; saute onion and garlic until softened and translucent, 5 to 10 minutes. Remove skillet from heat and add turkey, 1 teaspoon paprika, oregano, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, black pepper, and cayenne pepper. Stir reserved 1/2 cup turkey broth into filling until moistened.
• Spoon 1 heaping tablespoon dough in the center of each corn husk. Top filling with 1 heaping tablespoon filling. Roll husk around dough and filling, tucking bottom of husk into tamale. Tie a corn husk strip or string around each tamale to secure.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Stand tamales upright in steamer, cover, and steam until cooked through, about 1 hour. Add more water as needed.