This easy tamale casserole isn't just super easy to make, but it's super delicious too. In fact, I'd even go as far as saying that it's one of the easiest casserole recipes I've ever made - and I've made a ton of casseroles recently - so that's saying something. Honestly, to make this tamale chicken casserole, all you really have to do is mix the ingredients together, then layer them in a casserole dish, and bake! Yup, it's that easy. If you like authentic tamales, you're going to love this tamale casserole recipe! That's because this recipe basically has all of the deliciousness that regular tamales have, but it requires just a fraction of the time, effort, and energy. What can I serve with tamale casserole?.Maybe this should be called Tamale Lasagne? Anyway, this is one yummy, honey dish. I baked it in the oven because I have come to grief before with cornbread baked in a skillet on the stove. ![]() I didn’t have to bother with cornstarch, and the meat and bread layers were flavorful and distinct. Next time, I just mixed a small amount of the batter into the meat mixture, 1/4 to 1/3 % of the batter, and then layered the meat mixture, then the black olives and lastly the shredded cheese topping, finishing with the rest of the cornbread to bake its’ own distinct layer, as you did. ![]() Adding the cornbread batter firmed the pie up, but I felt that the batter overwhelmed the other flavors of the pie. Originally, I made a more traditional tamale pie recipe, which called for 2/3rds of the cornbread batter to be mixed in with the meat mixture. I know that this comment is about 6 months too late, but I just came across your recipe, and it is so much like the one I came up with, I had to throw in my 2 cents worth. I don’t know if that would make a difference, but perhaps that was the problem? I could see experimenting with this to add a little more heat, but it was delicious as-is, and the taste was very much like tamales, without all the work that goes into making them.Īs far as the review that says the topping was dry… they said something about baking soda and the recipe doesn’t call for that. (I used low-sodium chicken broth and no-salt crushed tomatoes, because that’s all I could get at the grocery store.) My husband and I thought it was perfectly tasty and didn’t require any extra salting. I used exactly 2 cups of broth for the masa mixture. I used a 9 x 13 Pyrex dish to bake it in and it took 30 minutes. Furthermore, the end result is so delicious that this recipe is going in “the binder,” to be made again and again. As I started preparing it, I thought it might be a bit too much trouble to make a second time because of the chopping required, but really… it isn’t all that much. I made the recipe exactly as written and it is wonderful. To make this recipe vegan as well, use your preferred shredded cheese substitute and swap cooking oil in place of the melted butter to make the gluten free tamale pie topping. This tamale-inspired recipe can easily be made vegetarian-friendly by swapping out your favorite legumes, such as cooked lentils or canned garbanzo beans, in place of the ground beef, and subbing vegetable broth. How Can I Make Vegan / Vegetarian Tamale Pot Pies? Or, thoroughly sauté cut up bite-sized boneless and skinless chicken breast pieces before adding the other ingredients. ![]() Add it in before adding the corn topping. Also, use precooked rotisserie chicken to cut back on cooking time for the first part of the recipe. ![]() See the complete recipe below for reheating tips! Could I Make This Recipe With Chicken or Turkey?Ībsolutely! You can make the perfect tamale pies with different meant variations like ground turkey or ground chicken. Then, wrap well with plastic wrap and a layer of aluminum foil, and place back in the freezer for up to 3 months. Pour the corn batter on top of the pies and place in the freezer uncovered for one hour to allow the topping to harden. Yes, this recipe is excellent for meal prepping! But NOTE: If you are making these tamale pot pies in advance to freeze, DO NOT bake beforehand. Leftovers do need to be stored in the fridge. You can keep these leftovers in the refrigerator either wrapped well with a layer of plastic wrap or in an airtight container for 3 to 4 day days. Frequently Asked Questions How Long Do Leftovers Last?
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