Name: Quick Skillet Tamale Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican cuisine
Ingredients: 2 cup masa harina; 2 cup chicken broth (warm); 2 tsp baking powder; 1 tsp salt; 0.5 cup vegetable oil; 2 cup cooked chicken (shredded); 15 oz black beans (drained and rinsed); 1 cup salsa verde; 2 cup cheddar cheese (shredded); 1 cup corn (frozen or canned, drained); 0.5 pcs onion (chopped); 2 pcs garlic (minced); 0.25 cup cilantro (fresh, chopped); sour cream (optional)

Quick Skillet Tamale Casserole - Image 1

Quick Skillet Tamale Casserole - Image 2

Tamales

Prep: 20 min • Cook: 35 min. This weeknight-friendly deconstructed tamale dish transforms the classic flavors into a savory, cheesy casserole that's perfect for a comforting meal with minimal effort. It features a seasoned masa base baked with your favorite tamale filling, like succulent chicken or hearty black beans, all topped with melted cheddar cheese.

Preparation time: 20 min
Cooking time: 35 min
Total time: 55 min
Servings: 6
Course: Main
Complexity: Easy

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Ingredients

Masa Base

2 cup masa harina
2 cup chicken broth(warm)
2 tsp baking powder
1 tsp salt
1/2 cup vegetable oil

Filling and Topping

2 cup cooked chicken(shredded)
15oz black beans(drained and rinsed)
1 cup salsa verde
2 cup cheddar cheese(shredded)
1 cup corn(frozen or canned, drained)
1/2 pcs onion(chopped)
2 pcs garlic(minced)

Garnish

1/4 cup cilantro(fresh, chopped)
sour cream(optional)

Instructions

Prepare the Masa Base

Preheat your oven to 375°F (190°C). Grease a 10-inch oven-safe skillet or a 9x13 inch baking dish.
In a large bowl, whisk together the masa harina, baking powder, and salt. Gradually add the warm chicken broth and vegetable oil, mixing until a soft, uniform dough forms. It should be spreadable but not too wet.

Assemble the Casserole

Press about two-thirds of the masa dough evenly into the bottom of the prepared skillet or baking dish to form the base.
In a separate bowl, combine the shredded cooked chicken, black beans, salsa verde, corn, chopped onion, and minced garlic. Mix well to ensure all ingredients are evenly coated.
Spread the chicken and bean mixture evenly over the masa base in the skillet.
Dot the remaining masa dough over the filling in small portions, then sprinkle generously with cheddar cheese.

Bake and Serve

Bake for 30-35 minutes, or until the cheese is bubbly and golden brown, and the masa is cooked through. A toothpick inserted into the masa should come out clean.
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh cilantro and a dollop of sour cream, if desired.

Nutrition

Servings: 6
Serving size (imperial): 10.6 oz

Nutrient	Per serving	Per 100 g	Total (6 servings)
Calories	550.5 kcal	183.5 kcal	3,303 kcal
Protein	30.2 g	10.1 g	181.2 g
Fat	25.8 g	8.6 g	154.8 g
Carbs	45.1 g	15 g	270.6 g

Tips

For a vegetarian option, replace shredded chicken with an extra can of black beans or crumbled firm tofu.
To prevent the cheese from browning too quickly, you can cover the casserole loosely with foil for the first 20 minutes of baking.
Serve this casserole with a side of extra salsa, guacamole, or a simple green salad for a complete meal.

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Ingredients

Masa Base

2 cup masa harina
2 cup chicken broth(warm)
2 tsp baking powder
1 tsp salt
1/2 cup vegetable oil

Filling and Topping

2 cup cooked chicken(shredded)
15oz black beans(drained and rinsed)
1 cup salsa verde
2 cup cheddar cheese(shredded)
1 cup corn(frozen or canned, drained)
1/2 pcs onion(chopped)
2 pcs garlic(minced)

Garnish

1/4 cup cilantro(fresh, chopped)
sour cream(optional)

Instructions

Prepare the Masa Base

Preheat your oven to 375°F (190°C). Grease a 10-inch oven-safe skillet or a 9x13 inch baking dish.
In a large bowl, whisk together the masa harina, baking powder, and salt. Gradually add the warm chicken broth and vegetable oil, mixing until a soft, uniform dough forms. It should be spreadable but not too wet.

Assemble the Casserole

Press about two-thirds of the masa dough evenly into the bottom of the prepared skillet or baking dish to form the base.
In a separate bowl, combine the shredded cooked chicken, black beans, salsa verde, corn, chopped onion, and minced garlic. Mix well to ensure all ingredients are evenly coated.
Spread the chicken and bean mixture evenly over the masa base in the skillet.
Dot the remaining masa dough over the filling in small portions, then sprinkle generously with cheddar cheese.

Bake and Serve

Bake for 30-35 minutes, or until the cheese is bubbly and golden brown, and the masa is cooked through. A toothpick inserted into the masa should come out clean.
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh cilantro and a dollop of sour cream, if desired.

Nutrient

Per serving

Per 100 g

Total (6 servings)

Calories

550.5 kcal

183.5 kcal

3,303 kcal

Protein

30.2 g

10.1 g

181.2 g

Fat

25.8 g

8.6 g

154.8 g

Carbs

45.1 g

15 g

270.6 g

Tips

For a vegetarian option, replace shredded chicken with an extra can of black beans or crumbled firm tofu.

To prevent the cheese from browning too quickly, you can cover the casserole loosely with foil for the first 20 minutes of baking.

Serve this casserole with a side of extra salsa, guacamole, or a simple green salad for a complete meal.