Savory Mexican Tamale Casserole
Enjoy the authentic flavors of Mexico with this Savory Mexican Tamale Casserole, a perfect blend of seasoned meats, zesty spices, and a comforting cornmeal topping. This dish captures all the delightful essence of traditional tamales but is simplified for an easier and quicker preparation. Ground beef and flavorful sausage create a hearty filling, while fresh poblano peppers, diced tomatoes, and black beans add depth and texture. The cornmeal crust is light, fluffy, and holds the rich filling perfectly, making it a perfect family dinner or a dish to impress your guests. Whether garnished with a dollop of cilantro cream or fresh cilantro, this casserole is bound to be a hit at your table!
N/A
Servings
N/A
Calories
32
Ingredients
Ingredients
ground beef
1 lb (lean, browned)
lean pork sausage
1/2 lb (browned)
vegetable oil
1 tablespoon
diced tomatoes
1 (15 ounce) can
tomato sauce
1 (8 ounce) can
black beans
2 (15 ounce) cans (one can drained and mashed)
fresh poblano pepper
1 large (diced)
medium onion
1 (diced)
garlic cloves
2 (pressed)
chipotle chile in adobo
1 (diced and seeded, adjusted to taste)
adobo sauce
1 tablespoon (adjusted to taste)
ground cumin
1 tablespoon (adjusted to taste)
chili powder
1 tablespoon (adjusted to taste)
ground ancho chili
1 tablespoon (adjusted to taste)
oregano
1 teaspoon
cocoa powder
1 tablespoon (use dark cocoa for extra flavor)
dark beer
12 ounces (or broth, use as needed)
cilantro
1/4 cup (chopped, optional)
lime
1 (juiced)
dried corn husks
8-10 (optional)
nonstick cooking spray
roasted poblano chiles
3 large (peeled and diced)
cornmeal
2 cups (or masa harina)
unsalted butter
6 tablespoons (room temperature)
sugar
3 tablespoons
salt
2 teaspoons (adjusted to taste)
low sodium chicken broth
1/2 cup (or vegetable broth)
baby frozen corn
4 cups (thawed)
sharp cheddar cheese
1 3/4 cups (coarsely grated, divided)
baking powder
1 teaspoon
ground black pepper
1/8 teaspoon
sour cream
(for serving, optional)
Instructions
1
In a large pot over medium heat, brown the ground beef, sausage, onion, and garlic, breaking the meat into small pieces. Drain any excess grease.
2
Add the diced poblano pepper and sauté for about 2 minutes until softened.
3
Stir in the diced tomatoes, tomato sauce, one cup of beer (or broth), and one can of black beans. Combine well.
4
Mix in the ground cumin, chili powder, diced chipotle chili, adobo sauce, oregano, and cocoa powder. Stir until evenly incorporated.
5
Bring the mixture to a boil, then cover and reduce the heat to a simmer. Allow it to cook for 35-45 minutes, adding more beer or broth to reach your desired consistency.
6
After simmering, drain the second can of beans and lightly mash them. Stir the mashed beans into the chili mixture to thicken it. Simmer again for 5 minutes and finish with fresh lime juice.
7
While the chili simmers, soak the corn husks in warm water for about 2 hours. If you are not using corn husks, preheat your oven to 425°F (220°C).
8
Char the poblano chiles over a gas flame or in an oven until blackened. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes before peeling and dicing.
9
In a food processor, pulse cornmeal (or masa harina) until fine. Mix with butter, sugar, and salt until the mixture resembles a coarse meal.
10
Gradually blend in the broth to achieve a crumbly texture. In another food processor, blend 2 1/2 cups of corn, 1 cup of cheese, baking powder, and black pepper into a coarse puree.
11
Combine this corn puree with the masa mixture and fold in the remaining corn. Set aside.
12
If using soaked corn husks, line a 9x11 dish with them, overlapping to prevent leaks. If not, spray the baking dish with nonstick cooking spray.
13
Spread half of the cornmeal mixture evenly over the bottom of the dish, followed by the warm chili filling. Top with diced poblano chiles.
14
Cover with the remaining cornmeal mixture and sprinkle with the remaining cheese.
15
Bake covered with foil for 20 minutes, then uncover and bake for an additional 25 minutes until the top is golden and firm.
16
Remove from the oven and let it cool for 10 minutes. Serve warm with cilantro cream and fresh cilantro.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Mexican Tamale Casserole?
It is a dish that captures the essence of traditional tamales using seasoned meats, zesty spices, and a cornmeal topping in a simplified casserole format.
What meats are used in this recipe?
The recipe uses 1 lb of lean ground beef and 1/2 lb of lean pork sausage.
Can I substitute the ground beef?
Yes, you can use ground turkey or chicken as a leaner alternative, though the flavor will vary slightly from the original beef and sausage blend.
How is this recipe easier than traditional tamales?
Instead of individually filling and wrapping husks, this recipe layers the ingredients in a single baking dish, saving significant preparation time.
What spices provide the authentic Mexican flavor?
The dish uses a blend of ground cumin, chili powder, ground ancho chili, oregano, and chipotle chili in adobo.
What kind of peppers are included?
The recipe includes both fresh diced poblano peppers in the filling and roasted diced poblano chiles on top.
Can I use broth instead of beer in the filling?
Yes, you can substitute one cup of broth for the beer if you prefer not to use alcohol.
How long does the meat mixture need to simmer?
The mixture should simmer covered for 35 to 45 minutes to allow the flavors to meld properly.
How do you thicken the chili filling?
The filling is thickened by stirring in one can of black beans that have been drained and lightly mashed.
Are corn husks required for this casserole?
No, corn husks are optional. If you choose not to use them, simply spray the baking dish with nonstick cooking spray.
How do I prepare the corn husks if I use them?
Soak the dried corn husks in warm water for approximately 2 hours until they are pliable.
What are the main components of the topping?
The topping is a mixture of cornmeal or masa harina, butter, broth, pureed corn, and cheddar cheese.
Can I use masa harina instead of cornmeal?
Yes, masa harina is a suitable substitute for cornmeal and provides a more traditional tamale flavor.
What is the best way to char the poblano peppers?
You can char them over a gas flame or in the oven until the skins are blackened.
What should I do with the peppers after charring them?
Place them in a bowl and cover with plastic wrap for 10 minutes to steam, which makes peeling the skins much easier.
How is the corn puree for the topping made?
In a food processor, blend 2 1/2 cups of corn, 1 cup of cheese, baking powder, and black pepper into a coarse puree.
What is the required oven temperature?
The oven should be preheated to 425°F (220°C).
How do I assemble the layers of the casserole?
Spread half the cornmeal mixture on the bottom, add the warm chili filling and diced poblanos, then cover with the remaining cornmeal and cheese.
How long does the casserole need to bake?
Bake covered with foil for 20 minutes, then uncover and bake for another 25 minutes until golden and firm.
Why should the casserole be covered with foil initially?
Foil prevents the top from burning while ensuring the internal filling and cornmeal base are heated through.
What type of cheese is recommended?
The recipe calls for 1 3/4 cups of coarsely grated sharp cheddar cheese.
What are the suggested garnishes for serving?
Serve the casserole with cilantro cream, fresh chopped cilantro, or a dollop of sour cream.
Can this dish be made ahead of time?
Yes, you can prepare the chili filling and cornmeal mixture separately in advance and assemble them just before baking.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Is this recipe very spicy?
It has a moderate spice level from the chipotle and chili powder, but you can adjust these amounts to suit your personal preference.
What size baking dish is needed?
A 9x11 inch baking dish is ideal for this recipe.
How long should the dish cool before serving?
Let the casserole cool for 10 minutes after removing it from the oven to help the layers set.
Can I use frozen corn for the topping?
Yes, the recipe specifically suggests using 4 cups of thawed baby frozen corn.
Why is cocoa powder included in the recipe?
Cocoa powder adds a rich, dark depth of flavor to the meat filling, similar to the complexity found in traditional Mexican mole.
What can I serve on the side with this casserole?
This hearty dish pairs well with a simple green salad, Mexican rice, or even a side of fresh guacamole.