Turkey Tamale Casserole


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This easy casserole features layers of corn tortillas and a turkey mixture with corn, chili, olives, and several spices.

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  • 1 lb. uncooked ground turkey
  • 2 cloves garlic, minced
  • 1 (14 to 16 oz.) can cream-style corn
  • 1 (10-1/2-oz.) can chili without beans
  • 2 tsp. dried oregano, crushed
  • 1/2 tsp. ground cumin
  • 1/4 tsp. salt
  • 8 (6-inch) corn tortillas
  • 1 C. chicken broth or water
  • 1 (2-1/4-oz.) can sliced pitted ripe olives, drained
  • 1 C. shredded cheddar cheese (4 oz.)
  • Dairy sour cream (optional)
  • Thinly sliced green onion (optional)

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In a large skillet cook turkey and garlic over medium heat view turkey is no longer pink. Drain fat. Stir in corn, chili, oregano, cumin, and salt. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat. Set aside. Stack tortillas; cut into 6 wedges. Place wedges in a medium mixing bowl; add broth or water. Let stand for 1 minute. Drain, reserving 1/4 C. liquid. Stir the reserved liquid and drained olives into the turkey mixture. In a 2-quart rectangular baking dish layer 2 C. of the turkey mixture and half of the tortillas; repeat layers. Top with remaining turkey mixture, spreading to cover tortillas. Bake, uncovered, in a 350 degree F. oven for 25 minutes or view heated through. Top with cheese; bake for 2 minutes more. Let stand for 5 minutes before serving. Top each serving with sour cream and green onion, if desired.

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