Spicy Tamale Casserole

4.5 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 277.5
  • Total Fat: 11.6 g
  • Cholesterol: 38.3 mg
  • Sodium: 712.8 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 4.5 g
  • Protein: 14.6 g

View full nutritional breakdown of Spicy Tamale Casserole calories by ingredient
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As good as a Mexican Restaurant, and you can add more peppers or seasoning if you like a dish with a little more spice to it! As good as a Mexican Restaurant, and you can add more peppers or seasoning if you like a dish with a little more spice to it!
Number of Servings: 4


    4 tsp. canola oil
    1 green bell pepper, seeded & chopped
    2 red onions, chopped
    1 jalapeno pepper, seeded, deveined & minced
    1 serrano pepper, seeded, deveined & minced
    1 garlic clove
    1/2 lb. groud turkey breast (93% lean or better)
    1 C. tomato sauce (if on low sodium diet use no salt added tomato sauce)
    1 C. frozen kernel corn (without butter)
    1/2 tsp. salt
    1 tsp. Chili powder
    2/3 Cup ground yellow cornbread
    1/3 Cup shredded reduced fat monterey jack cheese


In a large nonstick skillt, heat the oil. Saute the bell pepper, onions, jalapeno & garlic til softened, about 5 minutes. Add the turkey & cook, breaking apart with a wooden spoon til browned, 5-8 minutes. Sti in the tomato sauce, corn, 1/4 tsp salt & the chili powder; bring to a boil. Reduce the heat & simmer covered, stirring once or twice til the sauce thickens slightly about 15 minutes. Transfer to an 8 inch baking dish. Pre-heat oven to 350 degrees. In a medium saucepan, bring 1 cup water & remaining 1/4 tsp. salt to a boil. In a medium bowl, whisk the cornmeal into 1 Cup Water, slowly pour the cornmeal into the boiling water in a thin, steady stream, stirring constantly with a wooden spoon til the mixture comes back to a boil. Reduce heat & cook, stirring constantly, til mix thikens & forms large bubbles, about 5 minutes. Spread over turkey mixture so it is completely covered. (I try to seal the edges with the mix) Bake 25 minutes. Sprinkle with cheese and bake til ceese melts, about 5 minutes. Let stand 10 minutes before serving. Cut into four sections. Serve. One seriving is one section cut into fours.
To give it some extra kick I add either chipotle powder, or cayenne, or just add a couple of extra warm peppers.
If you're on a low sodium diet, you could use lite salt instead of regular salt. Or omit it altogether in the turkey mixture and only use it for the cornmeal mixture.

Number of Servings: 4

Recipe submitted by SparkPeople user ILUVMYAIRMAN.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    I skipped the serrano peppers and just used jalepenos. This was easy and so delicious. I especially appreicated that it is filling, as being on a diet, this is important to me. Thanks so much! Adding to my rotation. - 1/15/10

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  • Incredible!
    1 of 1 people found this review helpful
    this was delicious!! i used jiffy corn bread mix and baked it right on top! - 8/3/08

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  • very tasty......will certainly have to make again, since there were raves..:0 - 4/4/11

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  • I left out canola oil and just cooked the meat first then I used red peppers instead of green and spicy tomatoes instead of the hot peppers - was spicy enough for me. Also used cornmeal instead of cornbread. - 6/24/08

    Was this review helpful?   yes  No
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