This Chicken Tamale Casserole is a crowd-pleasing recipe that’s perfect for a cold winter night. The combination of flavors is so delicious, and the cornbread topping goes well with the Mexican bean mixture.
This casserole is a great way to use leftover chicken. This dish is very versatile, so feel free to add other vegetables if you have them on hand. You can include a bit of chili powder, paprika, and cumin to give it more kick if your audience can handle it. Any cornbread recipe can work for the topping here, but this is my family’s favorite.
Ingredients for the filling
- 1 cup corn
- 2 cups cooked beans
- 2 cups chopped cooked chicken
- 1 cup salsa verde
- 1 tbs shallot or other onion chopped
- 1 green pepper chopped
- 2 cups chopped tomatoes
- 1 tsp olive oil
- salt to taste
Ingredients for the topping:
- 1 1/4 cups whole grain cornmeal
- 1 cup white whole wheat flour or gluten-free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup milk dairy or non-dairy
- 2 eggs
- 3 tbs olive oil
- Preheat the oven to 350 degrees.
- In a medium skillet, cook the corn over medium heat until it starts to brown. Add the shallot and 1 tsp. olive oil, and cook for a minute.
- Add the remaining filling ingredients and cook for 5 minutes. Transfer the filling to a 9 x 9 inch casserole dish.
- For the topping, mix together the dry ingredients in a large bowl. Set aside. In a medium bowl, mix together the remaining ingredients. Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter on top of the filling in the casserole dish, and bake for 30-40 minutes, until the cornbread topping is baked through. Let it cool for a few minutes before cutting, and serve warm.