Recipe courtesy of Jim Marshall

Tamale Casserole

  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 6 servings
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1 pound cream cheese

2 1/2 cups canned diced tomatoes with chiles

12 frozen tamales, defrosted and cut in half

Vegetable oil, for the casserole dish

1 tablespoon ground cumin

One 10-ounce bag large scoop-size corn chips, for serving

Chopped fresh flat-leaf parsley, for garnish


  1. Preheat the oven to 475 degrees F.
  2. Combine the cream cheese and diced tomatoes in a medium saucepan over medium-low heat. Stir until the cream cheese is melted and the tomatoes are incorporated, about 3 minutes. 
  3. Arrange the tamales in a single layer in a large, lightly oiled casserole dish. Spread the cream cheese mixture over the tamales to cover. Sprinkle with the cumin. 
  4. Cover the casserole and bake for 25 minutes. 
  5. To serve, scoop 2 tamales onto each plate and garnish with parsley. Serve with corn chips.

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