Tamale Casserole ~
Easy and comforting Tex-Mex dish made with your favorite premade tamales and a rich, cheesy sauce.
Serve with Mexican Rice Salad and Black Beans.
Quick & Easy Tamale Casserole Recipe
Tamale Casserole is such an easy way to turn premade tamales into a warm, satisfying meal everyone will love. The smoky, creamy sauce really takes things up a notch, making it perfect for a cozy weeknight dinner or even a casual potluck.
Starting with store-bought tamales keeps things simple, but the rich sauce and melted cheese make it feel like you spent all day in the kitchen. It’s hearty, comforting, and full of flavor without all the extra effort.
The combination of soft tamales, smoky sauce, and gooey cheese is hard to beat. I hope you enjoy this casserole as much as we do!
Ingredients for Tamale Casserole
You will need the following:
- For the Sauce:
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups vegan beef-style broth
- 1 tablespoon adobo sauce, from canned chipotles in adobo
- 2 teaspoons taco seasoning
- 1/4 cup cheddar cheese, shredded
- For the Casserole:
- 12 premade vegetarian tamales, corn husks removed
- 2 cups cheddar cheese, shredded
- 1/4 cup scallions, chopped
- 2 tablespoons cilantro, chopped
Ingredient Notes
- Butter: Provides richness and helps create the roux that thickens the sauce.
- All-Purpose Flour: Combined with butter, flour forms the roux, which is essential for thickening the sauce.
- Vegan Beef-Style Broth: Adds a savory depth that mimics the flavor of traditional beef broth while keeping the sauce veg-friendly.
- Adobo Sauce from Chipotles in Adobo: Adds a smoky, slightly spicy kick. Adjust the amount based on your heat preference.
- Taco Seasoning: A convenient blend of spices including cumin, chili powder, and paprika that enhances the Tex-Mex flavor of the sauce.
- Shredded Cheese: Mild cheddar cheese melts smoothly for creamy sauce and cheesy casserole topping. Use dairy-free cheese to keep this casserole vegan.
- Pre-Made Vegetarian Tamales: I used Trader Joe’s tamales with green chiles and corn.
- Scallions & Cilantro – Chopped green onions and fresh cilantro add bright flavor and a pretty pop of color to the finished dish.
How to Make Tamale Casserole
STEP ONE: Prep the Oven. Preheat the oven to 350°F.
STEP TWO: Make the Sauce. Set a small saucepan over medium heat and add the butter. Once melted, sprinkle the butter with flour and whisk continuously until a smooth paste forms. Gradually add the broth, whisking well after each addition, until the sauce is smooth and slightly thickened. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. Stir in the adobo sauce, taco seasoning, and shredded cheese. Keep stirring until the cheese has melted and the sauce is creamy. Remove from heat.
STEP THREE: Assemble the Casserole. Spread 1 cup of the prepared sauce in the bottom of a 9×13-inch casserole dish. Arrange the tamales in a single layer over the sauce. Pour the remaining sauce evenly over the tamales, ensuring they are fully coated. Sprinkle with shredded cheddar cheese.
STEP FOUR: Bake. Place the casserole in the oven and bake for 35 minutes, or until the cheese is fully melted and bubbling. Let the casserole rest for a few minutes and serve hot.
FAQ
- Can I use fresh tamales instead of premade ones? Yes, fresh tamales will work beautifully. Just make sure to remove the husks before assembling the casserole.
- What’s the best way to adjust the spice level?To increase the heat, add a bit of finely chopped chipotle peppers or extra taco seasoning. For a milder flavor, use less adobo sauce.
- Can I make this casserole ahead of time? Absolutely. Assemble the casserole, cover it tightly, and store it in the fridge for up to 24 hours before baking.
- What can I substitute for vegan beef-style broth? Vegetable broth works well, though it might have a slightly lighter flavor.
- Can I freeze this casserole? Yes, you can freeze the assembled, unbaked casserole. Thaw in the refrigerator overnight and bake as directed.
Storage
- Store leftover Tamale Casserole in an airtight container in the refrigerator. To reheat, warm in the oven at 350°F until heated through, or use the microwave for individual portions.
More Recipes You’ll Love!
- Rice and Bean Tostadas
- Slow Cooker Pinto Beans
- Mexican Sour Cream Rice
- Taco Salad Casserole
- Mexican Potatoes
Follow This Wife Cooks on Flipboard | Instagram | Facebook | Pinterest | Shop
Tamale Casserole
Ingredients
For the Sauce:
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups vegan beef-style broth
- 1 tablespoon adobo sauce from canned chipotles in adobo
- 2 teaspoons taco seasoning
- 1/4 cup cheddar cheese shredded
For the Casserole:
- 12 premade vegetarian tamales corn husks removed
- 2 cups cheddar cheese shredded
- 1/4 cup scallions chopped
- 2 tablespoons cilantro chopped
Instructions
- Preheat the oven to 350°F.
- Set a small saucepan over medium heat and add the butter. Once melted, sprinkle the butter with flour and whisk continuously until a smooth paste forms. Gradually add the broth, whisking well after each addition, until the sauce is smooth and slightly thickened. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. Stir in the adobo sauce, taco seasoning, and shredded cheese. Keep stirring until the cheese has melted and the sauce is creamy. Remove from heat.
- Spread 1 cup of the prepared sauce in the bottom of a 9×13-inch casserole dish. Arrange the tamales in a single layer over the sauce. Pour the remaining sauce evenly over the tamales, ensuring they are fully coated. Sprinkle with shredded cheddar cheese.
- Place the casserole in the oven and bake for 35 minutes, or until the cheese is fully melted and bubbling. Let the casserole rest for a few minutes and serve hot.
Leave a Reply