Turkey Tamale Casserole

Submitted by Heirloom

"An easy, delicious version of a tamale that tastes like the real thing! I cheated a little bit with the taco mix, but it was in the cupboard and I figured it couldn't hurt, and it turned out great."

 

• Ready In: 1hr 25mins
• Ingredients: 22
• Serves: 4-6

ingredients

• For the tamale dough

• 2 cups masa harina flour
• 2 cups chicken broth
• 2⁄3 cup vegetable shortening
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar
• 1 teaspoon baking powder

• For the filling

• 1 1⁄4 lbs ground turkey breast
• 1 green bell pepper, chopped
• 1⁄2 yellow onion, chopped
• 1 green chili pepper, minced
• 2 tomatillos, chopped
• 1⁄2 cup cilantro, chopped
• 3 ounces monterey jack cheese, grated
• 1 (1 1/4 ounce) package taco seasoning mix
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon salt
• cracked pepper
• monterey jack cheese, grated, for garnish
• cilantro, torn, for garnish

directions

1. Crumble turkey into a large skillet over medium high heat and cook until almost all the pink is gone, about 4-5 minutes.
2. Add green bell pepper, onion, green chili, tomatillos and cilantro and cook until softened
3. Add taco seasoning mix, chili powder, cumin, oregano, paprika, salt and pepper.
4. Reduce heat to low and allow to simmer, shutting off burner after 10 minutes.
5. Preheat oven to 350 degrees Fahrenheit.
6. Meanwhile, in a medium mixing bowl beat vegetable shortening on low speed until fluffy.
7. In a separate mixing bowl whisk masa harina flour, salt, sugar and baking powder.
8. Add chicken broth and mix with your hands until thoroughly combined.
9. Beat flour mixture into vegetable shortening until the dough is combined. It may still have a few lumps, but that's normal.
10. In a round casserole dish spread half of the masa harina dough in the bottom.
11. Layer turkey filling mixture on top of that and sprinkle with monterey jack cheese.
12. Top with remainder of masa harina dough.
13. Place casserole dish in 9 x 13 baking dish and fill with water 1/2 way up the casserole dish.
14. Cover with foil and bake for 55 minutes.
15. Remove foil and turn oven temperature up to 425 degrees Fahrenheit and bake for an additional 10 minutes until top of crust just starts to turn golden brown.
16. Remove from oven and garnish with monterey jack cheese and torn cilantro.

Reviews

[Nizz6822]

This was amazing! I will never make another tamale again. I followed the recipe exactly and would not change a thing! THANK YOU - this will be a staple at my house forever.

 

[Nanners]

I must admit, I was looking for a way to use up some masa harina, rice, beans and cooked chicken, so I followed the dough recipe exactly, but I made up my own filling using the rice, beans and cooked chicken as well as some onions, a can of tomatoes, chipotle chiles in adobo, cilantro, chili powder, cumin, etc. which I simmered for 10 minutes before assembling and baking just as directed in the recipe. It is a perfect vehicle for leftovers. The tamale dough is fantastic! I will try this again when I have more time to use the filling ingredients as posted. Thanks for a great recipe that I will use again!

 

[dakotacarol]

Delicious! I used a red pepper rather than a green one, but otherwise followed the recipe exactly. The filling was delicious, but I would like to have it a little more juicy. Not sure how I will accomplish this. The dough is excellent. I will make it again.

 

[Montana Heart Song]

Excellent! The tamale dough is the best I have made and tasted!!! I didn't have tomatillos so used firm tomatoes. There is nothing that I could add or change to this recipe to make it any better!! I will use this dough in my corn husk tamale recipe! Thanks for posting!