Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 medium pork tamales (28 to 32 oz total), husks removed, chopped
- 3 cups shredded sharp cheddar (12 oz), divided
- 1 medium yellow onion, finely diced (about 1 cup)
- 4 green onions, thinly sliced
- 1 cup sour cream, for serving
- 1 teaspoon neutral oil, plus cooking spray or 1 teaspoon oil for greasing
- Chili Gravy: 1/4 cup oil, 1/4 cup flour, 3 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp smoked paprika (optional), 2 1/2 cups low-sodium beef broth, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp apple cider vinegar
Do This
- 1. Heat oven to 375°F. Grease a 9×13-inch baking dish. Chop tamales into 1-inch pieces.
- 2. Make gravy: Cook 1/4 cup oil + 1/4 cup flour over medium heat 2 to 3 minutes; whisk in spices, then gradually whisk in 2 1/2 cups broth. Simmer 6 to 8 minutes to thicken. Season with salt, pepper, and vinegar.
- 3. Soften onions in 1 teaspoon oil over medium heat 2 to 3 minutes.
- 4. Layer: 1/2 cup gravy in dish, half the tamales, half the onions, 1 cup cheese, 1 1/4 cups gravy, remaining tamales, remaining onions, 1 1/4 cups gravy, remaining 2 cups cheese.
- 5. Cover with foil and bake 20 minutes. Uncover and bake 10 to 15 minutes more until bubbling and hot (165°F in the center). Broil 1 to 2 minutes for browned spots if desired.
- 6. Rest 10 minutes. Finish with sliced green onions and a dollop of sour cream. Serve hot.
Why You’ll Love This Recipe
- Comforting layers of tender pork tamales, silky chili gravy, and melty cheddar.
- Pantry-friendly Tex-Mex flavors in a quick weeknight casserole.
- Easy to assemble ahead and bake when you need it.
- Crowd-pleasing, budget-conscious, and perfect for potlucks.
Grocery List
- Produce: 1 medium yellow onion, 4 green onions
- Dairy: 12 oz sharp cheddar, 1 cup sour cream
- Pantry: 12 pork tamales (fresh, refrigerated, or frozen), neutral oil, all-purpose flour, chili powder, ground cumin, garlic powder, onion powder, dried oregano, smoked paprika (optional), low-sodium beef broth, apple cider vinegar, kosher salt, black pepper, cooking spray or extra oil
Full Ingredients
Chili Gravy
- 1/4 cup neutral oil (such as canola or vegetable)
- 1/4 cup all-purpose flour
- 3 tablespoons chili powder (Tex-Mex blend or ancho)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Mexican oregano (or regular oregano)
- 1/2 teaspoon smoked paprika (optional)
- 2 1/2 cups low-sodium beef broth
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon apple cider vinegar
Casserole
- 12 medium pork tamales (28 to 32 oz total), husks removed and cut into 1-inch pieces
- 1 medium yellow onion, finely diced (about 1 cup)
- 1 teaspoon neutral oil (for softening onions)
- 3 cups shredded sharp cheddar cheese (12 oz), divided
- Cooking spray or 1 teaspoon oil (for greasing the baking dish)
For Serving
- 4 green onions, thinly sliced
- 1 cup sour cream
Step-by-Step Instructions
Step 1: Preheat and Prep the Dish
Heat the oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray or 1 teaspoon oil. Unwrap the tamales, remove any husks, and cut into 1-inch pieces. Set aside.
Step 2: Make the Chili Gravy Base (Roux)
In a medium saucepan over medium heat, add 1/4 cup oil. Sprinkle in 1/4 cup flour and whisk constantly for 2 to 3 minutes until the roux turns a deep peanut color and smells toasty. Reduce heat to medium-low if it begins to darken too quickly.
Step 3: Season and Thicken the Gravy
Whisk in the chili powder, cumin, garlic powder, onion powder, oregano, and smoked paprika. Cook 30 seconds to bloom the spices. Gradually whisk in the beef broth, a few splashes at a time, whisking until smooth before adding more. Bring to a gentle simmer and cook 6 to 8 minutes, stirring often, until the gravy is glossy and thick enough to coat a spoon. Season with salt, pepper, and apple cider vinegar. Taste and adjust salt if needed. You should have about 3 cups of gravy.
Step 4: Soften the Onions
In a small skillet, heat 1 teaspoon oil over medium heat. Add the diced onion and cook 2 to 3 minutes until just softened and fragrant (they will finish in the oven). Remove from the heat.
Step 5: Layer the Casserole
Spread 1/2 cup chili gravy over the bottom of the greased baking dish. Add half the chopped tamales, half the softened onions, and 1 cup shredded cheddar. Pour about 1 1/4 cups gravy evenly over the layer. Add the remaining tamales and onions, pour the remaining 1 1/4 cups gravy on top, and finish with the remaining 2 cups cheddar.
Step 6: Bake Until Bubbly
Cover the dish tightly with foil (spray the underside of the foil with cooking spray to prevent sticking). Bake for 20 minutes. Remove the foil and bake 10 to 15 minutes more, until the casserole is bubbling around the edges and the center is hot (165°F). For a deeper golden top, broil 1 to 2 minutes, watching closely.
Step 7: Rest and Finish
Let the casserole rest 10 minutes to set. Top with sliced green onions and serve with generous dollops of sour cream. Cut into squares and enjoy.
Pro Tips
- Cold tamales are easier to slice neatly. If yours are soft, chill them for 15 minutes before cutting.
- Gravy thickness check: It should coat the back of a spoon. If too thick, whisk in a splash of broth. If too thin, simmer 1 to 2 minutes longer.
- Spray foil so the melted cheese does not stick during the covered bake.
- Use freshly shredded cheddar for the best melt and fewer oily pools.
- Salt carefully: tamales and cheese vary in saltiness, so taste the gravy and adjust at the end.
Variations
- Green Chile Chicken: Swap pork tamales for chicken tamales and replace chili gravy with 3 cups warmed green enchilada sauce. Use Monterey Jack or pepper jack cheese.
- Spicy Jalapeño: Stir 1/4 cup chopped pickled jalapeños into the middle layer and finish with a drizzle of hot sauce.
- Black Bean and Corn: Add 1 cup rinsed black beans and 1 cup thawed corn to the middle layer for extra heft and fiber.
Storage & Make-Ahead
Refrigerate leftovers tightly covered for up to 4 days. Reheat individual portions in the microwave until hot, or warm the whole casserole at 325°F, covered, for 20 to 25 minutes. To make ahead, assemble the casserole up to the baking step, cover, and refrigerate up to 24 hours; add 5 to 10 minutes to the covered bake time. For freezing, assemble (unbaked), wrap well, and freeze up to 3 months. Bake from frozen at 350°F, covered, for 45 to 55 minutes, then uncover 10 minutes to brown.
Nutrition (per serving)
Approximate for 1 of 8 servings: 640 calories; 44 g fat; 44 g carbohydrates; 24 g protein; 3 g fiber; 1150 mg sodium. Values will vary based on brands and tamale size.
