Southwest Tamale Pie Casserole Recipe Is High-Fiber, High-Protein & Dates Back to 1911 by Chef Gigi
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Tamale pie was developed sometime in the early 1900s, and it may have originated in Texas. The tamale pie's first known published recipe dates way back to 1911!
This amazing high-fiber and high-protein Tex-Mex recipe is not only loaded with Texas and Mexican flavors and attitude, it's also really easy to make. Here is your shopping list for this tamale pie casserole recipe: cooked turkey or chicken, salsa, enchilada sauce, black beans, whole kernel corn, black olives, onion, chicken or turkey broth, chili powder, cumin, cornmeal, scallions (green onions), cheddar cheese and butter. (Check out the health benefits of fiber and the health benefits of protein.)
You can use jarred or canned enchilada sauce or make your own homemade enchilada sauce or even my Tex-Mex sauce. Same with the salsa. Buy a good-quality jarred salsa or make homemade salsa. Both are so easy to do!
Serve this Mexican casserole for dinner with fresh vegetable garnishes. You could even add a side of refried beans, Mexican rice or guacamole.
Cuisine: Tex-Mex / American / Mexican
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Ingredients
- 3 - 5 cups cooked turkey or chicken, shredded in large chunks
- 2 cups salsa (jarred or homemade)
- 2 cups enchilada sauce (store-bought or homemade)
- 15 ounces (1 can) black beans, drained and rinsed
- 1 cup whole kernel corn (fresh, frozen or canned)
- 1 cup black olives, sliced
- 1 onion, diced small
- 1 1/2 - 2 cups chicken broth or turkey broth (divided)
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 4 scallions, sliced
- 1 1/2 cups cornmeal
- 1 cup cheddar cheese, grated medium
- 1 tablespoon unsalted butter
Optional Garnishes
- sour cream
- black olives, sliced
- 1 bunch cilantro, chopped
- 2 tomatoes, chopped
- 2 avocados, sliced or chopped
- 1 - 2 jalapeno or serrano chilies, sliced
- Mexican cheese, crumbled or grated
Here’s how you make it:
- Prepare a 13x9-inch ovenproof baking dish with nonstick cooking spray (or a large cast iron pan). Set aside.
- If using the cast iron pan, prepare everything on the stove and transfer to the oven later. If not, use a medium saucepan over medium heat and warm the cooked turkey or chicken with the salsa, enchilada sauce, beans, onions, 1/2 cup broth, chili powder and cumin. Stir to combine and bring to a simmer. Remove from the heat and fold in the scallions and sliced black olives. Set aside.
- In another medium-sized saucepan, combine the cornmeal with the remaining chicken or turkey broth. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes. Remove from the heat and stir in the cheddar cheese and the butter. Taste and adjust seasoning with salt and pepper.
- Spread the cornmeal mixture over the filling and bake at 400 degrees F until cooked through, about 30 minutes. Let stand for 15 minutes. Serve warm with a platter full of delicious garnishes. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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