Go Back
Tamales have long held a cherished place in Mexican cuisine, celebrated for their rich flavors and cultural significance. Originating from ancient Mesoamerican traditions, tamales are made from masa (corn dough) filled with a variety of ingredients, wrapped in corn husks, and steamed to perfection. This beloved dish is often reserved for special occasions and family gatherings, symbolizing togetherness and celebration. However, as life becomes busier, recreating complex dishes like tamales can feel daunting.

Chicken Tamale Casserole

Discover the delicious Tamale Delight Casserole, a modern twist on traditional tamales! With flavorful layers of ground chicken, black beans, tomatoes, and sweet corn, this casserole is perfect for busy weeknights or family gatherings. Easy to prepare and packed with nutrients, it’s topped with melty cheddar cheese for that extra comfort. Enjoy the rich flavors of Mexican cuisine without the hassle! #CasseroleRecipes #MexicanFood #ComfortFood #TamaleDelight
Print Recipe Pin Recipe

Ingredients
  

1 pound ground chicken

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 can (14 oz) diced tomatoes with green chilies

2 cups corn kernels (fresh or frozen)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup cornmeal

2 cups chicken broth

1 cup shredded cheddar cheese

1/2 cup sour cream

Fresh cilantro, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet over medium heat, add the ground chicken, chopped onion, and minced garlic. Cook until the chicken is browned and the onions are translucent, about 7-8 minutes.

      Stir in the black beans, diced tomatoes (with their juices), corn, cumin, chili powder, paprika, salt, and pepper. Cook for an additional 5-7 minutes until everything is heated through. Remove from heat.

        In a separate bowl, combine the cornmeal and chicken broth. Stir until smooth.

          In a greased 9x13 inch baking dish, spread half of the cornmeal mixture evenly across the bottom.

            Layer the chicken and bean mixture over the cornmeal layer. Spread evenly with a spatula.

              Pour the remaining cornmeal mixture over the top of the chicken layer.

                Sprinkle shredded cheddar cheese over the casserole.

                  Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, until the cheese is bubbly and the edges are slightly golden.

                    Allow the casserole to cool for about 10 minutes. Serve warm, topped with sour cream and garnished with fresh cilantro.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6