Tex Mex Tamale Casserole
Yield: one 9x13 pan, about 8-12 servings
Adapted by Kristen from Mel's
- 1 TB olive oil
- 1 medium onion, diced
- 1 medium red or green bell pepper, cored, seeded and diced
- 1 large poblano chile, diced
- 1 c frozen corn kernels
- 2 cloves garlic, finely minced
- ¼ cup all-purpose flour
- 2 TB chili powder
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 ½ cups low-sodium chicken broth
- 2 (15-oz) cans beans, drained (I do one black, one pinto)
- 1 TB fresh lime juice
- 1 ½ lbs cooked ground turkey (or cooked chicken)
- 14 corn tortillas cut into fourths
- 1 c cheddar cheese, shredded
- 1 c Monterey jack cheese, shredded
- Chopped cilantro for garnishing
INSTRUCTIONS
- Preheat oven to 350 degrees F. Lightly coat a 9X13-inch baking dish with nonstick spray and set aside.
- In a large skillet over medium heat, add olive oil and stir in the onion, bell pepper, poblano, corn and garlic. Cook until the veggies are softened, 3-4 minutes.
- Stir the flour, chile powder, cumin and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes. Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil, then stir in the beans, cooked meat, lime juice and season with salt and pepper.
- Place a thin layer of the mixture in the bottom of the 9x13. Then layer with 1/3 of the tortillas, 1/3 of the sauce mixture and then sprinkle with 1/3 of the cheeses. Repeat that process again twice more ending with the cheeses (make sure the top layer of tortillas is fully covered with sauce, otherwise the bits showing will get hard).
- Bake the casserole until hot and bubbly, about 30-35 minutes. Remove from the oven and let sit for 10 minutes or so before serving. Garnish with chopped cilantro and serve with sour cream and avocados.
