High-Protein Tamale Casserole

Recipe Tips

• Blend the cottage cheese smooth for best texture

• Make sure to fully cook the beef before layering—it won’t cook much more in the oven

• A quarter cup of cheese is enough, but feel free to add extra if you want it more melty

• You can double the recipe and bake in a 9×13 dish for a larger batch

• Let it cool 10–15 minutes before slicing for clean edges

Ingredient Swaps:

• No millet flour ? Use regular cornmeal or fine-ground polenta

• No almond flour ? Use oat flour or whole wheat if not GF

• No cottage cheese ? Sub Greek yogurt for a similar texture

• Dairy-free ? Use DF yogurt or DF milk + skip the cheese

• No beef ? Ground turkey, chicken, or even a plant-based meat all work

• Extra protein ? Add collagen or stir a scoop of protein powder into the cornbread batter

Meal Prep Tips: Let the casserole cool completely before slicing as this helps it hold its shape. Store slices in glass containers for quick lunches or reheat-and-eat dinners. You can even freeze individual portions and microwave straight from frozen or reheat in the oven.

Storage Tips: Store in the fridge for up to 4 days or freeze individual slices for up to 1 month. Reheat in microwave or oven until warmed through.

Troubleshooting:

• Cornbread didn’t rise ? Check your baking powder—if it’s old, it won’t lift the batter. You can also add an extra egg for more lift.

• Too dry ? Try adding a splash more milk or cottage cheese to the batter next time.

• Center undercooked ? Bake a little longer or cover with foil for the last 5–7 minutes if the top is browning too quickly.