Tamale Casserole with Masa – delightful tamale taste with less effort

Tamale casserole with masa is a tasty dish that blends the savory flavors of tamales effortlessly. Simple to make, it offers a delightful twist on traditional tamales.

A white plate with a layered slice of tamale casserole with a salad.

This recipe recreates the delightful tamale taste with less effort. Easily replicate your favorite tamale flavors in this easy Tamale casserole with Masa, saving time compared to rolling and wrapping individual tamales.

If you’ve ever hand-rolled and wrapped tamales, you’ll appreciate the convenience of this tamale casserole recipe!

What is Tamale Casserole with Masa?

Unlike Americanized tamale pies with chili-flavored hamburger mixtures, corn, olives, and beans topped with sweet cornbread, this recipe aims for authentic tamale flavor.

The key difference lies in using masa harina, not sweet cornbread, and while traditional tamales are steamed in corn husks, the Americanized version is baked.

What ingredients are in the Tamale Casserole Recipe?

Each ingredient serves a specific role in enhancing the Tamale Casserole.

For the Tamale Topping and Base:

  1. Masa Harina: Provides the authentic corn flavor and texture essential for tamale dough.
  2. Chicken Broth: Adds savory depth; water or pork drippings can be substitutes.
  3. Baking Powder: Acts as a leavening agent, ensuring a light and fluffy texture for the masa.
  4. Salt: Enhances overall taste; kosher or table salt can be used interchangeably.
  5. Canola Oil: Substitutes lard, contributing to the tamale dough’s consistency.

For the Filling:

  1. Shredded Meat: Offers protein; pork, chicken, turkey, or beef can be used, or opt for cheese, veggies, or meat substitutes.
  2. Salsa Verde: Provides a distinctive, tangy flavor with tomatillos, spices, and herbs; no direct substitute.
  3. Onions: Optional for added flavor; can be omitted without altering the recipe.
  4. Fiesta Corn: Adds color and sweetness; optional and can be omitted without changing the recipe.
  5. Stuffed Green Olives: Optional for a briny kick; omit without substitution if not preferred.

Optional Garnishes:

  • Chopped Cilantro – Coriander, also known as cilantro is an herb. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
  • Pico de Gallo – A fresh salsa with chopped tomatoes, onions, jalapenos, salt, and lime.
  • Sour Cream – Crème fresh may also be used but omitted if you don’t care for it.
  • Additional Salsa Verde – See above.
  • Enchilada Sauce – A smoky tomato-based sauce full of authentic Mexican flavor that comes from a combination of dried spices.
  • White Cheese Sauce – A white cheese sauce that’s as tasty as it sounds!
  • Cojita Cheese – a crumbly Mexican cheese.
The ingredients for Tamale casserole with Masa.

How to make tamale casserole with masa

Each ingredient serves a specific role in enhancing the Tamale Casserole Recipe.

  1. Preheat Oven – Preheat oven to 350 degrees F.
  2. Create Steam Bath – Fill a large roasting pan [paid link] with 2 inches of hot water and place in the center of the oven. By using a water bath, you achieve a more consistent and well-cooked tamale casserole, ensuring that both the top and bottom layers cook evenly, and the masa layer sets properly.
  3. Prepare Dough – prepare dough and set aside.
  4. Prepare the Filling – and set aside
  5. Build the casserole layers – layer the casserole into the pan by putting down a layer of masa, then filling, and topping with a final layer of masa.
  6. Bake – Cover with foil and bake
A process shot of the filling being added on top of the bottom layer of Masa.

Why this recipe works

Overall, this recipe combines authenticity, convenience, and deliciousness, making it a delightful and satisfying dish that your family is sure to enjoy.

  1. Authentic Flavor: The use of masa harina and traditional tamale ingredients brings an authentic and delicious flavor that captures the essence of tamales.
  2. Versatility: The recipe allows for flexibility in the choice of shredded meat, offering options like pork, chicken, turkey, or beef. Alternatively, you can use cheese, veggies, or meat substitutes, catering to various preferences.
  3. Convenience: The incorporation of shredded rotisserie chicken makes it a convenient choice for weeknight meals, saving time without compromising on taste.
  4. Visual Appeal: With layers of tamale dough and a savory filling, the casserole presents an enticing visual appeal. The addition of optional garnishes like diced onions, fiesta corn, and sliced olives adds color and texture.
  5. Easy Preparation: The step-by-step instructions simplify the cooking process. From preparing the filling to forming the tamale layers, the recipe guides you seamlessly, making it accessible even for those new to tamale-making.
  6. Moist and Flavorful: The water bath ensures that the casserole cooks evenly and retains moisture. This results in a tamale casserole with a perfect balance of flavors and a moist, tender texture.

Recipe tips and kitchen tricks

These tips and tricks enhance the efficiency and outcome of the recipe, making it more accessible and enjoyable in the kitchen.

  1. Rotisserie Chicken Shortcut: For quick and easy preparation, use shredded rotisserie chicken as suggested in the recipe. This shortcut saves time on busy nights without compromising the flavor.
  2. Even Masa Distribution: When forming the tamale layers, ensure an even distribution of masa. Use a spatula, fork, or your fingers to press the mixture evenly across the casserole dish. This ensures a consistent texture throughout the casserole.
  3. Plastic Wrap Technique for Top Layer: When preparing the top tamale layer, use plastic wrap to spread the remaining dough. Place the dough on a piece of plastic wrap, then invert it over the casserole and peel back the wrap. This technique simplifies the process and helps achieve an even top layer.

Recipe Variations

  1. Vegetarian Tamale Casserole: Replace shredded meat with a medley of vegetables like bell peppers, zucchini, and black beans. Enhance the flavor with a variety of cheeses, and maintain the authenticity with masa harina and Salsa Verde.
  2. Spicy Tamale Casserole: Infuse heat by adding diced jalapeños or other spicy peppers to the filling. Consider incorporating pepper jack cheese for an extra kick. Adjust the spice level to your family’s preference for a zesty twist.
  3. Cheesy Tamale Casserole: Elevate the cheesy goodness by incorporating different types of cheese into the filling and masa layers. Use a blend of cheddar, Monterey Jack, and queso fresco for a rich and indulgent flavor profile.
A plate with a slice of tamale casserole with Masa. The tray of tamale casserole is in the background.

Serving Suggestions

  1. Garnish: Top each serving with fresh cilantro, diced tomatoes, and a dollop of sour cream for a burst of freshness and creaminess.
  2. Avocado: Serve with sliced avocados or a side of guacamole to complement the tamale casserole with a creamy and nutritious element.
  3. Mexican Rice and Beans: Create a complete meal by pairing the tamale casserole with classic Mexican rice and black beans. The combination offers a satisfying and well-balanced plate.
  4. Tortilla Chips Crunch: Provide a crunchy texture by serving the casserole with a side of tortilla chips. This adds a delightful contrast to the soft and flavorful tamale layers.
  5. Fresh Lime: Enhance the flavors with a squeeze of fresh lime juice over each serving. The citrusy zing adds a bright and tangy element that complements the savory tamale casserole.

family-friendly side dishes

  1. Mexican Street Corn (Elote): Serve grilled or roasted corn on the cob coated with mayonnaise, cotija cheese, chili powder, and lime juice. It’s a flavorful and kid-friendly twist on a classic Mexican street food favorite.
  2. Black Bean Salad: Create a refreshing black bean salad with a mix of black beans, corn, diced tomatoes, red onions, and cilantro. Toss it in a light vinaigrette for a colorful and nutritious side dish.
  3. Mexican Macaroni Salad: Prepare a vibrant macaroni salad with a Mexican twist. Combine cooked macaroni with diced tomatoes, black beans, corn, red onions, and cilantro. Toss in a creamy dressing made with mayo, lime juice, cumin, and chili powder for a flavorful and satisfying side.
  4. Guacamole and Tortilla Chips: Whip up classic guacamole with ripe avocados, diced tomatoes, onions, cilantro, and lime juice. Pair it with crispy tortilla chips for a crowd-pleasing side that adds a creamy and crunchy element to the meal.
  5. Mexican Rice: Serve fragrant Mexican rice as a side dish, seasoned with tomatoes, onions, garlic, and spices. Customize it with peas, corn, or diced bell peppers for added color and flavor. This side complements the tamale casserole and provides a hearty accompaniment.

Storing, freezing, and reheating instructions

Storing Instructions:

  1. Refrigeration: Once the tamale casserole has cooled, store it in an airtight container in the refrigerator. It can be refrigerated for up to 3-4 days.

Freezing Instructions:

  1. Whole Casserole: To freeze the entire casserole, allow it to cool completely. Wrap the casserole tightly in plastic wrap or aluminum foil, or transfer it to a freezer-safe container. Label with the date and freeze for up to 2-3 months.
  2. Individual Portions: For easier reheating, consider portioning the casserole before freezing. Place portions in freezer-safe containers, leaving space for expansion. Label and freeze.

Reheating Instructions:

  1. From the Refrigerator:
    • Preheat the oven to 350°F.
    • Cover the casserole dish with foil to prevent drying.
    • Bake for about 20-30 minutes or until heated through.
  2. From the Freezer:
    • Thaw the casserole in the refrigerator overnight.
    • Preheat the oven to 350°F.
    • Cover with foil and bake for approximately 30-40 minutes or until fully heated.
A close up image of a plate with a slice of tamale casserole with Masa.

frequently asked questions (FAQs)

Can I use a different meat in the tamale casserole?

Yes, you can use shredded pork, chicken, turkey, or beef based on your preference. Additionally, you can opt for vegetarian options like cheese, veggies, or meat substitutes.

Is there a substitute for Salsa Verde?

While there isn’t an exact substitute for Salsa Verde, you can try using red salsa if needed. The unique flavor of Salsa Verde comes from tomatillos, so the taste may vary with other salsa varieties.

Can I omit optional ingredients like onions, fiesta corn, and olives?

Yes, you can omit these optional ingredients without affecting the core recipe. Customize the tamale casserole based on your family’s preferences.

How do I know when the Masa layer is set during baking?

The Masa layer is set when it becomes firm and holds its shape. A toothpick inserted into the center should come out clean. Baking for 45-60 minutes at 350°F typically achieves the desired consistency.

What can I use if I don’t have a 2.5-quart casserole dish?

If you don’t have a 2.5-quart dish, you can use a 13×9-inch (3-quart) dish as an alternative to prevent spillage. An 8×8-inch (2-quart) dish may be too small for the recipe. Adjusting the dish size ensures proper cooking and prevents overflow.

family-friendly drink pairings

These drink pairings are not only family-friendly but also enhance the overall dining experience with complementary flavors.

  1. Agua Fresca:
    • Serve a refreshing and family-friendly Agua Fresca, such as watermelon or pineapple. These fruity drinks provide a light and hydrating complement to the tamale casserole.
  2. Horchata:
    • Offer a classic Horchata, a sweet rice milk beverage with cinnamon and vanilla flavors. Its creamy and spiced profile pairs well with the savory notes of the tamale casserole.
  3. Fruit Infused Iced Tea:
    • Create a vibrant fruit-infused iced tea by combining your favorite tea with slices of citrus fruits, berries, or peaches. The natural sweetness from the fruits adds a delightful touch to the meal.

Wine, Cocktail, and Beer Pairings 

Wine Pairings:

  1. Chardonnay: The buttery notes of Chardonnay complement the richness of the tamale casserole. Opt for an oaked Chardonnay for a well-balanced pairing.
  2. Zinfandel: A robust Zinfandel with its fruity and peppery characteristics can stand up to the bold flavors of the tamale casserole, especially if it includes spicy elements.
  3. Rosé: A dry Rosé offers a versatile pairing, providing a refreshing contrast to the savory and spiced components of the dish.

Cocktail Pairings:

  1. Margarita: A classic Margarita with its citrusy and tequila-based profile complements the Mexican flavors of the tamale casserole.
  2. Paloma: The grapefruit and soda combination in a Paloma adds a zesty and effervescent touch that pairs well with the dish.
  3. Cucumber Mint Cooler: A non-alcoholic option, a Cucumber Mint Cooler, brings a crisp and refreshing element that balances the flavors of the tamale casserole.

Beer Pairings:

  1. Mexican Lager: Pairing the tamale casserole with a Mexican Lager enhances the experience with a light and crisp beer that complements the dish’s flavors.
  2. Amber Ale: An Amber Ale with its malty sweetness and balanced bitterness can complement the richness of the tamale casserole.
  3. Cerveza Negra: A darker beer like Cerveza Negra adds depth and a slightly roasted flavor, creating a hearty pairing with the casserole.
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Tamale casserole with masa is a tasty dish that blends the savory flavors of tamales effortlessly. Simple to make, it offers a delightful twist on traditional tamales.

Tamale Casserole with Masa – delightful tamale taste with less effort

Ronda Eagle | Kitchen Dreaming
Tamale casserole with masa is a tasty dish that blends the savory flavors of tamales effortlessly. Simple to make, it offers a delightful twist on traditional tamales.
4.92 from 23 votes
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Dinner
Cuisine Hispanic, Mexican
Servings 6 servings
Calories 431 kcal


For the Tamale Topping and Base:

  • 2 cups Masa Harina [See Note 1]
  • 2 cups Chicken broth [See Note 2]
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup Canola oil

For the Filling:

  • 1-1/2 lbs. Pork shoulder, lean, shredded [See Note 3]
  • 1 cup Salsa Verde [See Note 4]
  • 1 cup Fiesta Corn [See Note 5]
  • 1/4 cup Green olives, sliced [See Note 6]
  • 1/2 cup Onion, diced small [See Note 7]

Optional Garnishes:


  • Preheat the oven.
    Preheat the oven to 350 degrees F and lightly oil a 9 x 9-inch (2-1/2 quart) casserole dish. This will not quite fit in an 8 x 8-inch (2-quart) dish. NOTE: If you do not have a 2-1/2 quart casserole, move up to a 13×9-inch (3-quart) dish to prevent spillage.
  • Create the Steam Bath. Fill a large roasting pan [paid link] with about 2 inches of hot water. Place the uncovered tamale casserole into the water bath.
  • Prepare the filling. Combine 1 to 1-1/2 lbs of shredded meat with 1 cup of Salsa Verde. If you are using diced onions, fiesta corn, and sliced olives, adds them here.
    Note: Shredded rotisserie chicken makes this recipe super easy for any weeknight meal.
  • Prepare Dough. Combine masa, warm chicken broth, baking powder, salt, and oil in a large bowl, Mix together until the dough has the consistency of a soft paste. Cover & let rest for at least 15 minutes at room temperature so the dough can thoroughly absorb the liquid ingredients
  • Form the Bottom Tamale Layer. Press half of the tamale dough into the casserole dish forming a thin bottom layer. With your fingers, a fork, or a small spatula, press the mixture evenly across the bottom of the pan and halfway up the sides, about 1/4- inch thick.
  • Add the Filling. Spoon the meat mixture prepared earlier evenly over the entire dough surface.
  • Prepare the top tamale layer. Spread the remaining tamale dough over the filling, trying to make the top portion about the same thickness as the bottom. Do this by spreading the dough out on a piece of plastic wrap and then inverting it over the tamale casserole and then peeling back the plastic wrap. If it tears a little bit, don’t worry! It will come together during baking.
  • Cover: Place the casserole pan into the hot water bath. Cover both the tamale casserole and roaster pan with one layer aluminum foil. The water will steam the tamale and cook it all the way through.
  • Bake. Bake for 45 to 60 minutes or until the Masa layer is set. Let it cool slightly (10 minutes) before serving so it holds its form.
  • Serve. Serve warm with pico de gallo, salsa verde, sour cream, cheese sauce, enchilada sauce, crumbled cheese, chopped onions, or a traditional red salsa. There’s no wrong way to eat a tamale!


  1. Masa Harina is the traditional fine corn flour used to make tortillas, tamales, and other Mexican dishes.
  2. Chicken broth – may substitute water or drippings from cooking the shredded pork.
  3. Pork Shoulder, shredded – Shredded chicken or beef may also be used.
  4. Salsa Verde – Also called Green Salsa is made with green tomatillos, onion, garlic, Chile peppers and seasoned with cumin, cilantro and salt. There really isn’t a substitute for this sauce! If you absolutely must, try a red salsa.
  5. Fiesta Corn – Corn mixed with red & green peppers. Sold both canned and frozen. This ingredient is optional and may be omitted without substitution or alteration to the rest of the recipe.
  6. Stuffed Green Olives – If you do not care for olives, feel free to omit them without substitution. This ingredient is optional and may be omitted without substitution or alteration to the rest of the recipe.
  7. Onions – Spanish white onions, diced small. This ingredient is optional and may be omitted without substitution or alteration to the rest of the recipe.


Serving: 1slice (1/6th of casserole)Calories: 431kcalCarbohydrates: 41gProtein: 12gFat: 24gSaturated Fat: 2gCholesterol: 22mgSodium: 1040mgPotassium: 586mgFiber: 3gSugar: 6gVitamin A: 640IUVitamin C: 10.7mgCalcium: 97mgIron: 3.6mg
Tried this recipe?Let us know how it was!

49 thoughts on “Tamale Casserole with Masa – delightful tamale taste with less effort”

  1. Hi Jinny,
    #1, thanks for taking the time to posting all this goodness!
    I used a pork shoulder and slow roasted it in a dutch over for a few hours. I used a lot of dry seasonings and put it in the fridge over-night until I was ready to roast it.
    I SHOULD have used, Goya Mojo and put the Pork Shoulder in a zip lock over-night. It would made this go a lot faster!
    When making the Masa Top, I’m going to use the juices from the Pork Shoulder and omit the water! I will try to post after the bake is complete! (I’ve been wanting to do this for years!!!)
    Thanks again, jimi

  2. I just made this for dinner tonight and it’s very flavorful, but I do have a question that I hope someone will answer. What’s the texture of the masa cornmeal topping supposed to be like when it’s all cooked? I was expecting a more solid top like a regular tamale since there were so many comments about this tasting like a real pork tamale. Thanks.

  3. Fantastico! We use vegan chik’n broth cubes, mix in a bag of vegan cheese, a can of green chilis and a bag of frozen corn. Honestly, just as good as green corn tamales without all of the work with the hojas. I have actually used parchment paper with the above described filling made using your fantastico recipe when we were in the mood for tamale shape. But now I just cut the casserole into rectangle shapes and that is tamale shaped enough. BTW, I use an 8×8 glass rectangular baking dish and it fits just perfectly. Also uncover and cook some extra time until top is a little browned and not so wet. Thank you so much for sharing this! Fantastico!

  4. I love this recipe! I always double the recipe and make it with braised short rib meat. I braise the short ribs and use the juices and fat for the masa. We used to buy tamales every Christmas but this is so much better! Thanks for a great recipe

  5. Made this recently with half blackened poblano and jack cheese and half red pork. Turned out fantastic! Added 2 ears fresh corn to the masa. It went so well, I tried breakfast tamales–eggs, cheese, bacon and spinach. Equally delicious! Things I did differently: used a 9 x 13 dish with the original portion of masa and it needed to cook for almost 3 hours (I took the foil off for the last 30 minutes). Thank you so much for the recipe! I will be making this again and again.

  6. Made this tonight with some pulled rotisserie chicken I needed to use up. I doubled it and made it in a 4qt rectangular casserole dish. Cooked it as directed but I’m not sure the center of the masa set completely. It’s resting/cooling now – will report back after we try it!

  7. This recipe is a keeper! Just made this with some adjustments. For the dough, because I used water, I added some onion powder, garlic powder, and seasoning salt to create some stock like flavors. The dough seemed very wet so I added a little more Masa after it rested. For the filling, I used a large can (20 something oz) of green chiles and cheese. I checked it after 50 minutes but it seemed a bit undercooked so I turned up the heat to 400 and left it in for another 20 minutes. Family is already looking forward to the next time. Next time I plan to use ramekins and let people individualize their fillings as I’ve had requests for a black bean and corn one as well as a pork one. Last time I made tamales, I made mincemeat filled ones and I think this will make a nice twist on mincemeat pie at Thanksgiving. Thanks for sharing.

  8. Thanks for this recipe – it was just what I wanted! I was craving the flavor and aroma of masa harina with dinner. My filling was a bit different – bulk sausage, beans, and a bit of cheese – but it’s a great recipe for any filling, which makes this a real keeper, and perfect for our shelter-in-place time. I look forward to making it many more times! Thanks again.

  9. This recipe was tasty. I made a few tweaks to fit my family. I cooked some chicken breast in broth before using the broth in the dough and shredding the chicken for the meal. I like to add more vegetables and added about 4 cups zucchini and spinach to the filling (I used a 9 x 13 pan). The flavors were good and it was still pretty healthy overall.

  10. This looks wonderful! Do you think it could be made ahead and frozen? If so, would you freeze before or after baking? Thanks so much for sharing.

  11. Wow! This is a great recipe!

    We made a couple tweaks: Instead of pork, we made pulled chicken breast in a crock pot with the salsa the day before. When we assembled the casserole, we added a layer of shredded zucchini (shredded the night before, tossed with a sprinkle of salt and refrigerated overnight in a strainer over a bowl to release excess moisture) under the chicken.

    Thank you for posting this delicious recipe! It’s so inexpensive to make, too!!

  12. I had left a over Cuban pork from the Christmas Eve party. Added green chilies, onion, garlic, cumin ,pepper, oregano and diced tomatoes to the pork meat. The Masa I added sauteed onions , garlic and cumin.Easy peasy and it came out great.

  13. I wonder if you have ever tried making this in a slow cooker? Seems like that would be easier, would you have ideas on how to convert this to a slow cooker friendly recipe? I can veganize this easily; replace meat with beans or vegan chorizo and veggies, vegan cheeze, swap in veg stock and vegan butter or just oil. I made super yummy vegan tamales filled with refried black beans, roasted jalapenos, mild green chiles, vegan cheddar & enchilada sauce, BUT I’d love to turn that into a quicker, easier version like you have here! And, I echo the feedback of others: masa layers/topping farrrrrrrr superior to boring cornbread. Thanks!

    • Hi Leah,
      I have never tried this in the slow cooker. It seems like it could work though. If I was going to tray and convert this I’d try a 4 or 6-qt. slow cooker, layer it in and then cover and cook on low for 6-8 hours or until heated through.
      I’m worried about excess moisture but I think it will be okay.

  14. I keep wanting to add cheese on top of this recipe but don’t see it mentioned anywhere. Must not be a legitimate tamale with cheese cooked on top! Is it best to wait until it is cooked (I’m mid-recipe right now) and then just throw on some sprinkled cheese? Or add to filling? Or not at all? So far, I’m enjoying the recipe and excited to taste it soon. If for some reason you see this in real time, I’d love to hear your feedback on the usage of cheese in the recipe.

    • Hi Elizabeth,
      I’ve never eaten it with cheese but you can eat it any wAy you like. If I were to add cheese over the top, I’d go about 15-20 minutes before it’s finished so the cheese has time to get hot and bubbly but not burn.

      Let me know how you liked it with cheese!!
      Thank you for taking the time to ask. I hope you enjoy.

  15. Hi – the recipe sounds good but I’m confused. Where do the chopped onions go? Where do the green olives go? Maybe I’m just not an experienced cook, but I don’t improvise well when I’m trying to follow a recipe, and I don’t want to just guess. Thanks!

  16. This was AMAZING! Wow. Just wow. My entire family gobbled it up. It was easy and tasted just like a pork tamale and I was so happy it was less labor intensive. Absolute winner with this recipe. Thank you!

  17. Being pregnant with twins and perhaps a bit lazy (as if the pregnancy is the real reason hahaha), I am so glad I came across this. I’ve tried the cornmeal type as well I was left unsatsfied. I am gonna prepare this in hopes of feeding these cravings I’m having for tamales, (Which could very well be due to the pregnancy, smiles). Although I am gonna try it with cheese on the inside which I became accustomed to in San Antonio Texas where my favorite tamales are. Unfortunately here in N.C. I hope this works! I will post back and let ya know. I’m just tickled pink over the concept. I don’t know if ive been this excited since “chocolate crack pie” lol.

    • Oh my gosh, congrats on the little one. I’m all smiles for you. I do hope you enjoy this recipe – if not, let me know how we can improve it! I’m happy to hear your suggestions being a tamale fan yourself. I bet my daughter and I would love the cheese tamales, too. We tried some sweet corn ones recently and those were also a favorite.

  18. I will immediately grab your rss feed as I can not find your e-mail subscription link or newsletter service. Do you’ve any? Kindly let me know in order that I could subscribe. Thanks.

  19. This sounds great! I’m going to try it this weekend. I have no desire to stuff 100 tamales when I can get it done in a casserole. :)


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