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Turkey Tamale Casserole

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“An easy, delicious version of a tamale that tastes like the real thing! I cheated a little bit with the taco mix, but it was in the cupboard and I figured it couldn't hurt, and it turned out great.”
1hr 25mins

Ingredients Nutrition


  1. Crumble turkey into a large skillet over medium high heat and cook until almost all the pink is gone, about 4-5 minutes.
  2. Add green bell pepper, onion, green chili, tomatillos and cilantro and cook until softened
  3. Add taco seasoning mix, chili powder, cumin, oregano, paprika, salt and pepper.
  4. Reduce heat to low and allow to simmer, shutting off burner after 10 minutes.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Meanwhile, in a medium mixing bowl beat vegetable shortening on low speed until fluffy.
  7. In a separate mixing bowl whisk masa harina flour, salt, sugar and baking powder.
  8. Add chicken broth and mix with your hands until thoroughly combined.
  9. Beat flour mixture into vegetable shortening until the dough is combined. It may still have a few lumps, but that's normal.
  10. In a round casserole dish spread half of the masa harina dough in the bottom.
  11. Layer turkey filling mixture on top of that and sprinkle with monterey jack cheese.
  12. Top with remainder of masa harina dough.
  13. Place casserole dish in 9 x 13 baking dish and fill with water 1/2 way up the casserole dish.
  14. Cover with foil and bake for 55 minutes.
  15. Remove foil and turn oven temperature up to 425 degrees Fahrenheit and bake for an additional 10 minutes until top of crust just starts to turn golden brown.
  16. Remove from oven and garnish with monterey jack cheese and torn cilantro.

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