Easy Tamale Casserole Recipe

I recently prepared a version that layers ground beef, diced onions, garlic, red bell pepper, and tomatoes with green chilies. Combined with corn kernels, masa harina, chicken broth, and a hint of cheddar, this Tamale Casserole With Masa offers a vibrant mix of flavors that has me eagerly sharing every detail.

I recently stumbled across an idea that completely changed the way I look at tamales. This Easy Tamale Casserole recipe is all about capturing that authentic tamale flavor without spending hours wrapping corn husks.

I started by browning 1 lb ground beef with a large onion, finely diced, and 3 garlic cloves, minced until they all melded together. Then I tossed in a diced red bell pepper, a can of diced tomatoes with green chilies, and red enchilada sauce to really bring the heat and depth.

I mixed in corn kernels, masa harina, and a couple cups of chicken broth which made the dish extra hearty. A sprinkle of shredded cheddar cheese, ground cumin, chili powder plus salt and pepper gave it that little extra kick.

The dish reminded me of classic Tex Mex favorites that you might find in some Chicken Tamale Casserole recipes. It’s not just tamale casserole with masa – its a fun twist that is surprisingly easy to whip up.

Enjoy!

Why I Like this Recipe

I like this recipe because it’s super easy to make even when I’m not in my best cooking mood. I love that it gives me all the warm, spicy flavors of tamales without having to spend hours wrapping corn husks and all that mess. I also appreciate how flexible it is—I can throw in extra jalapenos or cilantro whenever I feel like mixing it up. And honestly, nothing beats the way my whole kitchen fills with that mouthwatering aroma while it bakes, making me excited to dig in every single time.

Ingredients

• Ground beef provides protein and bold flavor that makes the casserole really hearty
• Onion adds a gentle sweetness and some fiber while deepening the taste
• Garlic delivers a punchy aroma and flavor that really lifts the dish
• Red bell pepper gives crunch, color, vitamins and a hint of natural sweetness
• Canned tomatoes with green chilies balance tang with mild spice and moisture
• Corn kernels bring extra texture, sweetness and a dash of fiber
• Masa harina thickens the mix lending a comforting corn flavor and firmness
• Red enchilada sauce introduces zesty heat and savory intensity throughout

Ingredient Quantities

• 1 lb ground beef
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 (10 oz) can diced tomatoes with green chilies
• 1 (10 oz) can red enchilada sauce
• 1 cup corn kernels (frozen or canned)
• 1 cup masa harina
• 2 cups chicken broth
• 1 cup shredded cheddar cheese
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Optional: 1/4 cup chopped fresh cilantro
• Optional: 1-2 diced jalapenos for extra spice

How to Make this

1. Preheat your oven to 375°F and get your casserole dish ready by greasing it lightly.

2. In a large skillet over medium heat, cook the ground beef until it’s browned. Drain any extra fat if needed.

3. Add the diced onion, minced garlic, and diced red bell pepper to the skillet and cook them until they get soft.

4. Stir in the diced tomatoes with green chilies and the red enchilada sauce along with the cumin, chili powder, salt, and pepper. If you like it spicy, toss in the diced jalapenos too.

5. Mix in the corn kernels and let everything simmer together for a few minutes so the flavors blend.

6. In a separate bowl, slowly whisk together the masa harina and chicken broth until you get a smooth mixture.

7. Pour the masa mixture into your skillet with the beef and veggies, and give it a good stir so it all mixes well.

8. Transfer the whole mixture into your prepared casserole dish, making sure it spreads out evenly.

9. Top the dish with the shredded cheddar cheese; if you want, you can add the chopped fresh cilantro now or after baking.

10. Pop it in the oven for about 20 to 25 minutes, or until the cheese is nicely melted and the casserole is bubbly. Enjoy your easy tamale casserole!

Equipment Needed

1. Oven – Make sure it’s set to 375°F before you start
2. Casserole dish – An oven-safe dish so you can bake the mix
3. Large skillet – For browning the beef and cooking the veggies
4. Mixing bowl – To slowly whisk the masa harina and chicken broth together
5. Whisk – Helps get that masa mixture really smooth
6. Chef’s knife and chopping board – For dicing the onion, red bell pepper, and any extras like jalapenos
7. Measuring cups and spoons – For accurately measuring out the broth, masa, and spices
8. Spatula – To stir and mix everything in the skillet without a fuss

FAQ

Easy Tamale Casserole Recipe Substitutions and Variations

• If you dont have ground beef, try ground turkey or chicken. They cook similarly and bring a light flavor.
• Instead of red enchilada sauce, you can use a mix of tomato paste with a bit of chili powder and cumin to give you that spicy kick.
• If masa harina isn’t available, you can use a fine cornmeal but be sure to adjust the liquid since it absorbs differently.
• Need a swap for chicken broth? Vegetable broth or even water with a bouillon cube works just fine.
• For a milder touch, if the diced tomatoes with green chilies are too spicy, simply use plain diced tomatoes and add a pinch of chili powder.

Pro Tips

1. Make sure you brown your ground beef really well ; if you overcrowd the pan, it might start to steam rather than sear, which can make the flavor kind of flat.
2. When mixing the masa harina with the chicken broth, add it slowly and whisk it vigorously so you dont end up with lumps. A smooth mixture is key for the right texture.
3. Taste as you go with the spices like cumin and chili powder. If it seems a bit boring, add a touch more jalapenos or adjust the chili powder to hit your perfect spice level.
4. For the best finish, sprinkle the cheese and, if you like, the cilantro, during the last few minutes of baking. That way they keep their flavor and don’t get overcooked.