Tamale Cheese Dinner
Transform your weeknight dinner routine with this irresistible Tamale Cheese Dinner, a hearty casserole featuring rich layers of traditional masa dough, seasoned ground beef, and a melty duo of cheddar and Monterey Jack cheeses. This inventive twist on classic tamales comes together in a fraction of the time, with bold flavors from enchilada sauce, aromatic spices like cumin and paprika, and a luscious buttery masa base. Crafted to please the whole family, this bake is topped off with tangy sour cream, fresh cilantro, and optional jalapeños for customizable spice. Ready in just over an hour, this tamale-inspired dish is perfect for busy evenings when you're craving something comforting yet unique.
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Recipe Information
Ingredients
- 2 cups masa harina
- 2 cups chicken broth
- 1 stick unsalted butter
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 pound ground beef
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1.5 cups enchilada sauce
- 0.5 cup sour cream
- 2 green onions, sliced
- 2 tablespoons cilantro, chopped
- 1 jalapeño, finely diced (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large mixing bowl, combine masa harina, chicken broth, and a pinch of salt until a dough forms. It should be soft but not sticky. Set aside.
In a small saucepan, melt the unsalted butter over medium heat. Once melted, pour the butter into the masa mixture and knead until fully incorporated. Cover the masa dough with a damp towel to keep it moist.
In a large skillet over medium heat, cook the ground beef until browned, breaking it into small pieces with a wooden spoon. Drain any excess fat.
Add the diced onion, minced garlic, cumin, paprika, chili powder, salt, and black pepper to the skillet. Cook for an additional 5 minutes until the onion is tender.
Stir in 1 cup of the enchilada sauce and let the mixture simmer for 2-3 minutes. Remove the skillet from heat.
Spread half of the masa dough evenly across the bottom of the prepared baking dish, pressing gently with your fingers or a spatula.
Layer the cooked ground beef mixture evenly over the masa layer.
Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the beef mixture.
Carefully spread the remaining masa dough over the cheese layer, sealing the edges as best as you can.
Pour the remaining 1/2 cup of enchilada sauce over the top layer of masa and spread it evenly.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for another 10-15 minutes until the top is golden and firm.
Let the tamale cheese casserole cool for 10 minutes before slicing.
Serve warm, garnished with a dollop of sour cream, sliced green onions, chopped cilantro, and optional diced jalapeños for a spicy kick.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1409 mg | 61% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.8 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 488 mg | 38% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 409 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
