Tamale Casserole
Easy and comforting Tex-Mex dish made with your favorite premade tamales and a rich, cheesy sauce.
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Servings: 6
Calories: 199kcal
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 then garnish with scallions and cilantro. Serve hot.
Nutrition
Calories: 199kcal | Carbohydrates: 5g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 800mg | Potassium: 61mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 313mg | Iron: 0.4mg
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