Turkey Tamale Casserole

  • Yield 12 to 15 servings

Try this easy and delicious alternative to tamales.


1 -- onion, chopped
1 -- red pepper, chopped
2 small zucchini, halved lengthwise and sliced
1 1/2 - 2 cups cooked turkey or chicken, cubed
1 cup frozen corn kernels
1 can hominy, drained
1 can green enchilada sauce
1 -- small can black oilices, sliced
1 1/4 cups corn meal
1 cup water
3/4 cup milk
1/2 teaspoon salt
2/3 cup Cheddar or Monterey Jack cheese, grated


  1. Preheat oven to 375F.  In a pot, cook onions, pepper and zucchini over medium heat until soft.  Add turkey, corn, hominy, enchilada sauce and olives.  Pour into a greased 9×13-inch casserole.  Top with prepared cornmeal mixture.  Sprinkle with cheese.  Bake for 30 to 35 minutes.
  2. To make cornmeal mixture:  In a saucepan, combine cornmeal, water, milk and salt.  Cook over medium-high heat, stirring frequently, for 5-7 minutes or until thickened.

Recipe reprinted with permission from the Junior League of Ogden’s Art of Cooking (the Junior League of Ogden, Utah, 2003). 



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