'Hot Tamale' Enchilada Casserole

When you want it a little spicy...

Folks, this is gonna be a short one ... no rambling today. Been crazy down here and busier than I care to elaborate.

What's that you say? - oh, you're welcome.

I love spicy tamales and I love saucy enchiladas. This is my version of a twisted mix-up casserole featuring the flavors of both. Now if you don't care for the extra heat, leave out the black pepper until after simmering the meat sauce together, then add to your liking. Enjoy!

'Hot Tamale' Enchilada Casserole
serves 6 to 8 folks

1 1/2 to 2 pounds lean ground beef
1 large onion, chopped
1 cup water
3 heaping tablespoons chili powder
1 teaspoon salt
1 teaspoon minced chipotle peppers in Adobo sauce or chipotle chile powder
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup sour cream
2 cups Enchilada Sauce, see my Western Sauce recipe or use store bought if you just have to
10 -8 inch flour tortillas cut into 3/4-inch strips
1 -15.25 oz can whole kernel corn, drained
1 -15 oz can black beans, rinsed & drained
3 cups Mexican blend shredded cheese
    In a large skillet or wide saucepan over medium heat, sauté beef until no longer pink, drain away any grease and add onions. Cook and sweat the onions for a few minutes and stir in the water, chili powder, salt, chipotle, black pepper and garlic powder. Bring to a boil and simmer on medium heat uncovered for about 10 minutes. Remove from heat and stir in the sour cream.

    Cover the bottom of a large oblong casserole dish (or two 8-inch dishes if you want to serve half as much at first) lightly with a thin coating of enchilada sauce. Place a layer using a forth of the tortilla strips in the bottom. Sprinkle a third of the meat mixture on top followed with a third of the corn and black beans. Spread evenly and sprinkle 1-cup of cheese on top of this. Pour 1/2 cup enchilada sauce over the cheese. Repeat the layers two more times ending with a layer of tortilla strips. Add remaining cheese and enchilada sauce to cover the top of the casserole.

    Bake in a preheated 350 degree F. oven for 35 to 45 minutes or until cheese in melted and casserole is bubbly.

    Serve with sour cream, additional cheese, and jalapeño slices if desired.

    Note: If making two casseroles, you can cover in foil and freeze for a month. When ready to cook, thaw in the refrigerator for a day and let set out about 30 minutes before placing in an oven. Bake as above.


    1. That's a lovely dish. I like it. I'm making Mexican food again today...yeah....to share with a friend. I'm using your Mexican seasoning. Hope the pictures come out well. Most important I must remember to take the pictures before all the food end up in our tummy....happens sometimes...hehe :D

    2. 3 heaping Tablespoons of chili powder and another teaspoon of chipotle??? I have steam coming out of my ears just reading about this dish. It sounds very hot, ahem, I mean good, Drick.

    3. Oh, heavens! That sure does look good!!

    4. I like it hot hot hot some may not not not...hey we may be able to do a song together....not!~ lol already did that one oh well. Amazing cheesey hot tamale! love all the wonderful mexican spice! so good!

    5. I love it hot, too and these look fabulous! My mouth is watering and now I'm going to have to make these! Hope you're busy playing and not working! A belated Happy Birthday, cher! Hope it was grand!

    6. It's really amazing to me sometimes how much our culinary tastes run alike. If I'm not cooking traditional southern fare, I'm usually cooking something with a southwestern/mexican flare. And this recipe is going to be a great addition to my collection! It will certainly make an appearance on my dinner table this week!

    7. This dish combining both tamales and enchiladas sounds terrific, love it!

    8. Nice and spicy and looks great :)

    9. perfection, a mexican casserole perfect for the winter months when you need that extra heat, and this would for sure keep the sinues cleared, yum



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