Tamales are one of my favorite foods, but every time I think about making them, the task seems a bit too daunting and I give up before I even start.
That’s because you have to wrap each tamale individually, and steam them for two hours! And before you even get started, you have to find the corn husks to wrap them in – which can be a pain.
This Tamale Bake Casserole
solves all those problems, and still leaves you with a delicious take on the classic Mexican dish. It hits all the right flavor notes, and is just what I want to eat this time of year.
Step one is to make some flavorful taco filling.
I added broccoli to mine on a whim, but feel free to add whatever veggie you like, or none at all!
This tamale dough kinda looks like mashed potatoes!
Fill up the casserole with a layer of dough and some cheese.
Meat in the middle, more cheese...
Then more tamale on top. Yum!
After an hour in the oven this thing is cheesy, bubbling, and very aromatic.
Have tamales tonight with half the work!
More Tamale RecipesDan Whalen says this dish was tamalways on his mind. He has been blogging for over four years at The Food In My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!