• Melinda O'Malley Keckler

Tamale Casserole

Updated: Mar 15

This tastes just like your favorite homemade tamales, minus the hours and hours of preparation that tamales require. What I love most about this recipe is the yummy dough that serves as the "crust" for all the delicious filling. This is also a great way to use a store-bought rotisserie chicken to create an impressive dish! Instant corn masa mix makes all the difference here so be sure to get a big bag and keep it on hand, because you will be making this again and again.

Tamale Casserole

By: Melinda Keckler, CrinkledCookbook.com


1. Slice and dice 3-4 red peppers, toss with olive oil and roast in a 425°oven for about 30 minutes

2. While red peppers are roasting, shred or dice 2-3 cups of cooked meat into bite-sized pieces - steak, pork, chicken, etc. I use a rotisserie chicken from the grocery store

2 cups green salsa - (paid link) I love the Hatch Valley green salsa from New Mexico, "505 Southwestern "but any green salsa works great

2 cups shredded pepper jack cheese

Heat oven to 350° grease a 13"x9" pan or similar sized baking dish. Prepare crust.


2 cups instant corn masa mix

1 1/2 tsp cumin

1/2 tsp smoked paprika

1/2 tsp baking powder

1 tsp salt

2 cups water

1/4 cup butter, softened


One 19 oz can red enchilada sauce

fresh cilantro

Combine meat, salsa, 1 1/2 cup shredded cheese and oven-roasted peppers in a medium bowl and set aside. Mix dry ingredients for the crust, add wet ingredients and combine to form a thick, sturdy dough.

Press dough into prepared pan to about 1/2 inch thick and about 2 inches up the side of the dish. Add the filling. Be careful not to overfill the crust.

Bake for 50 minutes, covered. Add remaining 1/2 cup of cheese to the top and bake uncovered for 20 additional minutes. While casserole bakes, warm the enchilada sauce on the stove.

Let casserole rest for 10 minutes before serving.

Spoon a few tablespoons of enchilada sauce onto each serving plate. Cut the casserole in squares or wedges and place each serving on top of the sauce, serve with a few sprigs of cilantro.

Note: Some of the links in the recipe are paid links, Amazon Associates. This means I make a small commission when you click and shop. Your cost is the same and I only link to products or ingredients that I use and love.

I adapted this recipe from one my husband found for Dutch Oven cooking several years ago. We can't remember where the original recipe even came from, but it's a real winner.


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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