Chili Tamale Casserole ~
Easy Tex-Mex bake with premade tamales, chili, and cheese.
Serve with Black Beans and Taco Rice.
Tex-Mex Comfort Food
I like this recipe because it brings together the warm, hearty flavors of tamales and chili in a dish that’s as comforting as it is easy to make.
This casserole is a dinner saver on busy weeknights, especially if you already have leftover chili or premade tamales on hand. It’s simple to assemble and delivers big on flavor with minimal effort, making it perfect for dinner with family or a casual gathering with friends.
To make quick and easy dinner, tamales are placed in a casserole dish, layered with chili, and topped with shredded cheddar cheese. As it bakes, the tamales absorb the rich flavors of the chili while the cheese melts into a gooey topping. The result is a layered, hearty meal ready to serve in about 30 minutes.
What are Tamales?
Tamales are a traditional Mexican dish made with masa harina, a type of corn flour that’s shaped into a dough and filled with vegetables, meats, or cheese. The mixture is wrapped in corn husks and steamed to perfection.
Making homemade tamales from scratch is often a time-intensive process, traditionally done in large batches for celebrations or family gatherings. In this easy dinner recipe, premade tamales save time while still delivering the signature taste and texture.
Ingredients for Chili Tamale Casserole
You will need the following:
- 12 premade vegetarian tamales, corn husks removed
- 4 cups prepared chili
- 2 cups cheddar cheese, shredded
- 1/4 cup scallions, chopped
Ingredient Notes
- Tamales – I used fresh vegetarian tamales from Trader Joe’s (green chiles and corn). Frozen tamales are another great option; just ensure they’re thawed before assembling. Canned tamales are convenient but not recommended for this recipe due to their softer texture.
- Chili – I use my Salsa Chili for this casserole. It’s quick to whip up with a handful of pantry staples and adds hearty texture. Canned chili will also work in a pinch, though fresh is always best.
- Cheese – Cheddar cheese, Monterey Jack, pepper jack, or a Mexican cheese blend all pair well with the tamales
- Scallions – Chopped green onions add a light texture and a pretty pop of color to the finished dish.
How to Make Chili Tamale Casserole
STEP ONE: Prep the Oven. Preheat the oven to 350°F.
STEP TWO: Layer the Casserole. Spread 1 cup of the prepared chili in the bottom of a 9×13-inch casserole dish. Arrange the tamales in a single layer over the chili. Spread the remaining chili evenly over the tamales, ensuring they are fully covered.
STEP THREE: Add the Cheese. Sprinkle the shredded cheddar cheese evenly over the chili layer.
STEP FOUR: Bake. Bake the casserole for 25 minutes, or until the cheese is melted. Remove from the oven and sprinkle with chopped scallions.
STEP FIVE: Serve. Serve hot, with optional toppings like crushed tortilla chips, guacamole, or sour cream.
Optional Add-Ons
Take your casserole to the next level with these optional toppings:
- Crushed Chips – Add a crunchy texture with crushed tortilla or corn chips.
- Guacamole – A dollop of creamy guacamole pairs wonderfully with the bold flavors.
- Sour Cream – For a cooling contrast to the spices.
- Cilantro – A sprinkle of fresh cilantro adds a pretty pop of color.
FAQ for Chili Tamale Casserole
- Can I cut the recipe in half? Absolutely. Use a smaller 8×8-inch baking dish and reduce the baking time to 20 minutes.
- How can this casserole recipe be made vegan? Use vegan tamales, dairy-free cheese, and a plant-based chili for a fully vegan version.
- Can I make this dish ahead of time? Absolutely! Assemble the casserole up to a day in advance, cover tightly with foil or plastic wrap, and store it in the refrigerator. When ready to serve, bake as directed, adding a few extra minutes to account for the chilled ingredients.
Storage
- Store leftovers in an airtight container in the refrigerator. Reheat individual portions in the microwave or warm the whole dish in the oven at 350°F until heated through.
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Chili Tamale Casserole
Ingredients
- 12 premade vegetarian tamales corn husks removed
- 4 cups prepared chili
- 2 cups cheddar cheese shredded
- 1/4 cup scallions chopped
Instructions
- Preheat the oven to 350°F.
- Spread 1 cup of the prepared chili in the bottom of a 9×13-inch casserole dish. Arrange the tamales in a single layer over the chili. Spread the remaining chili evenly over the tamales, ensuring they are fully covered.
- Sprinkle the shredded cheddar cheese evenly over the chili layer.
- Bake the casserole for 25 minutes, or until the cheese is melted. Remove from the oven and sprinkle with chopped scallions.
- Serve hot, with optional toppings like crushed tortilla chips, guacamole, or sour cream.
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