Tamale Casserole


I am so excited about this recipe – it is unbelievably comforting, filling and would be great to feed a crowd, as it feels ‘unhealthy’ but isn’t!

To be transparent, I got the idea for this recipe from Cooking Light – one of my favorite cooking magazines that I used to subscribe to back in Chicago. I changed up the recipe to best suit my tastes and to use more ‘whole’ ingredients – but, their version is fantastic too!

Here’s how you make it (8-10 servings):

  1. Preheat oven to 200C/400F
  2. Mix together 2 cans corn, 1.5 cups cornmeal, 1/2 cup green chilies, 3 eggs, 3/4 cup cheese, dash of salt, 1 cup greek yogurt and 1 cup milk – pour into a large baking dish (8×11)
  3. Bake for 20-25 minutes until completely set
  4. While the corn mixture is baking, brown 2 lb of ground beef with 2 green peppers until the meat is fully cooked
  5. Stir in 2 packets of taco seasoning and 1 bag of fresh spinach until wilted – set aside for assembly
  6. Pour the can of enchilada sauce over the baked corn mixture, mash it in a bit
  7. Pour the meat mixture on top and top with 1/2-3/4 cup cheese
  8. Broil for 5-8 minutes or until the cheese if fully melted

This is great on its own, but I especially like it with guacamole or avocado and a little hot sauce – such a perfect dinner!


  • 2 cans corn, drained and rinsed
  • 1.5 cups cornmeal
  • 1/2 cup green chilies, chopped finely
  • 3 eggs
  • 1.5 cups shredded Mexican cheese (divided in 2)
  • 1 cup greek yogurt (I used 2% for this, but whatever you have on hand would be just fine!)
  • 1 cup milk (I used almond, but cow’s milk would be fine too)
  • 2 lbs ground beef
  • 2 green peppers, finely chopped
  • 2 packets taco seasoning
  • 1 bag spinach
  • 1 can enchilada sauce

Let me know what you think of this one – I think you’ll love it!





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