Tamale Casserole Recipe

Tamale Casserole brings all the rich, nostalgic flavor of traditional tamales — without the wrapping that can feel intimidating to many.

Tamal season just got easier — all the same delicious flavors baked into one cozy dish. Keep the heart of it: tender masa, flavorful filling, and that amazing tamal aroma with a cheesy, creamy touch.

The Heart of Tradition

Tamales are truly a labor of love — a comforting Mexican dish we all cherish and take the time to make. During the holidays, big pots filled with bundles of joy gently steam until the masa turns soft and fragrant. Each one is unwrapped like a gift, revealing that warm, savory filling inside.

Making tamales is more than cooking; it’s an experience that connects us with family and tradition. In many homes, an assembly line quickly forms — one person spreads the masa, another adds the filling, and laughter fills the kitchen as everyone joins in.

Tradition Adapts

Still, wrapping tamales can feel intimidating, especially for beginners. I always say — the more you make them, the faster you’ll get! But when life gets busy and you’re craving that same comforting taste, there’s another way.

That’s where Tamale Casserole, or Tamal de Cazuela, comes in. It’s an easier take on traditional tamales that captures the same rich flavors and textures — only baked in a dish instead of wrapped in corn husks. 

This casserole reminds me a bit of Pastel Azteca — another Mexican classic where layers come together to create something warm and satisfying. Every bite feels familiar and comforting, just like home.

Ingredients

• Beef Chuck Roast – Rich and marbled, this cut creates a deeply flavorful broth and tender meat.
• White Onion and Garlic – Add mild sweetness, warmth, and rich flavor.
• Oregano, Allspice, and Bay Leaves – Together, they create a fragrant and well-balanced broth with earthy, citrusy, and gently spiced notes.
• Guajillo, Ancho, and Puya Chiles – This trio gives the sauce its deep red color and complex flavor, combining mild fruitiness, smoky sweetness, and a touch of bright heat.
• Ground Onion and Cumin Seeds – Add natural sweetness and earthy, aromatic depth that enhance the sauce’s flavor.
• Instant Corn Masa Harina – The foundation of every tamal; it delivers that unmistakable corn flavor.
• Baking Powder – Helps lighten the masa, giving it a soft and tender crumb.
• Lard – Beat until fluffy; it adds tons of flavor and creates a moist, melt-in-your-mouth texture.
• Oaxaca Cheese – Creamy and stretchy, it melts beautifully into the casserole.
• Corn Husks – Traditionally used for wrapping tamales; here, they infuse subtle aroma and help recreate that authentic tamal feel while baking.

How to Make Tamale Casserole

Here’s a quick rundown of the main steps for making this tamale casserole. For full, step-by-step instructions, check out the recipe card.

Step 1: Prep the Meat
Pat dry and season the beef, then sear it in the Instant Pot. Add water and aromatics, and cook on high pressure until tender. Shred the beef and strain the broth, reserving both for later.

Step 2: Hydrate the Peppers & Make the Sauce
Toast and soak dried chiles, then blend them with spices and garlic to create a smooth red sauce. Set aside a portion for finishing the casserole.

Step 3: Prepare the Masa
In a bowl, combine the masa harina, baking powder, and salt until well mixed. Beat the lard until fluffy, then gradually mix in the masa mixture and broth until the dough is soft, smooth, and spreadable—like thick hummus.

Step 4: Cook the Filling
Sauté the onions, stir in the chile sauce, and mix with the shredded beef until evenly coated and flavorful. Season with salt and let it cool slightly off the heat.

Step 5: Assemble the Casserole
Layer half of the masa in a greased dish, add half the beef filling, then top with the remaining masa. Cover with corn husks and foil.

Step 6: Bake and Finish
Bake until the masa is fully cooked, then uncover and top with the remaining filling, reserved sauce, and cheese. Bake again until bubbly and golden.

Step 7: Serve
Let the casserole rest for 10 minutes, then top each serving with crema Mexicana and fresh cilantro.

Recipe Video Tutorial

Watch my easy video tutorial for step-by-step visuals on making this Tamale Casserole.

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Ingredient Tips & Sources

I get a lot of questions about certain key ingredients, so here’s what I use and recommend:

• Masa Harina: Go for high-quality masa—every ingredient counts! My favorite is Masienda white corn masa, available online or at Whole Foods.
  • King Arthur’s organic masa used to be my go-to, but it’s discontinued. Maseca works in a pinch, though not my top pick.
• Lard: Good-quality lard adds amazing flavor. Avoid hydrogenated lard—it lacks taste. I prefer pasture-raised lard from FatWorks or beef tallow for a twist. Make sure it’s solid white and chilled before whipping for fluffy masa. You can also render your own—see my recipe.
• Mexican Dried Chiles: Local Mexican stores usually have the best selection, but Amazon works too. I use guajillo, ancho, and puya chiles.
• Corn Husks: Mexican stores are ideal, but you can also find them online.

Stovetop Instructions for Cooking the Meat:

1. Place a large pot over medium-high heat and heat the oil. Brown the meat on all sides. Pour in the water, and if you removed any meat earlier, return it to the pot. Add all the aromatics for the broth.
2. Bring to a boil, skim off any impurities, then reduce the heat to medium-low and simmer gently for about 2½ hours, or until the meat is very tender.
3. Before removing the meat, skim off excess fat. Remove and shred the beef and strain the broth, reserving both for later use.

Serving Suggestions 

Tamale Casserole is hearty enough to be enjoyed on its own, packed with all the goodness in one dish. Personally, I love pairing it with a fresh side salad for balance. Growing up, a sweet drink was always part of the meal — atole, champurrado, or even a warm cup of café de olla.

Other great sides include:

• Refried beans
• Mexican rice
• Pickled red onions
• Pico de Gallo
• Pickled jalapeños
• Queso fresco
• Crema Mexicana 

Substitutions

• Chiles: Swap puya with 2 additional guajillos for a milder sauce, or add a few chiles de árbol for more heat.
• Fat: Lard can be substituted with beef tallow.
• Cheese– Mozzarella works well in place of Oaxaca cheese, giving a similar melt and creamy texture, though with a milder flavor.
• Crema – Garnish the plated casserole with sour cream or Crema Mexicana.

Storing 

Refrigerate: Store leftovers in an airtight container for up to 3–4 days.

Freeze: Wrap the casserole tightly in parchment paper and plastic wrap, or use a freezer-safe container. Freeze for up to 2 months and thaw overnight in the refrigerator.

Tip: For easy grab-and-go meals, portion the casserole into individual servings, wrap each in parchment and plastic wrap, and store all portions together in a large freezer-safe bag.

Serve: Reheat the casserole in a heatproof dish, either in the microwave or in a baking dish in the oven, until warmed through before serving.

First published in December 2022, this recipe has been updated with new photos, helpful tips, and a few tweaks to enhance the overall experience.