Attention Tamale Fans! Whip up this warm dip in mere minutes for your next gathering. Your guests will love these beef tamales, smothered in chili cheese-y goodness, topped with a crunch. Easy to make, easy to serve, and easy to devour! #Tamale #Dip #Chili #Cheese
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When I’m scrambling to come up with a quick appetizer for a group of friends of the family, I keep this one at the top of my list. My family enjoys all the flavors of Mexican food and tamales are definitely no exception. And, I love it how all these ingredients are things most of us would already have on hand in our pantry. Often, I bake this dip in my cast iron skillet which helps keep the dip warm as guests are serving themselves – I love how cast iron holds it heat so well.
Easy Recipe Tips for Making Chili Cheese Tamale Dip
1.If you’re not too familiar with canned tamales, don’t freak when you open up the can. There should be liquid surrounding the tamales in the can (tamale juice, perhaps??), and each tamale will be wrapped in paper. The paper will slide right off as you pull each tamale out of the can.
2. If you feel the chili and mushroom soup mixture is just way to thick, feel free to add some of the tamale liquid from the can to loosen it up a bit. Remember that as this mixture heats in the oven, it won’t be nearly as thick.
3. If you don’t have corn chips on hand, feel free to crunch up tortilla chips for the topping. The important thing is that you just add a little crunch there.
Printable Chili Cheese Tamale Dip Recipe
Chili Cheese Tamale Dip
Attention Tamale Fans! Whip up this few-ingredient dip in minutes for your next gathering. Your guests will love these beef tamales, smothered in chili cheese-y goodness, topped with a crunch. Easy to make, easy to serve, and easy to devour!
- 28 oz. can beef tamales in chili sauce
- 15 oz. can no-beans chili
- 1/2 tsp. granulated garlic
- 1 tsp. minced dry onion
- 10 3/4 oz. can cream of mushroom soup
- 1 cup shredded sharp cheddar
- 1 cup Frito’s corn chips
- 1/4 cup chopped green onions
Spray a 2-quart dish with nonstick spray. Remove paper wrappers from each tamale and place into the baking dish. Use a small parking knife to slice each tamale into 1” pieces.
In a mixing bowl, combine the chili with the cream of mushroom soup, garlic, and onion, mixing well; pour this mixture evenly over the tamales and cover the baking dish with foil.
Bake on the center rack for 25-30 minutes or until hot throughout, removing the foil for the last 10 minutes of baking time; sprinkle with cheddar and finish in the oven.
Top with corn chips and chopped green onions. Serve with tortilla chips or your favorite crackers.
What are some of your favorite warm dips?
Here are more of our favorites:
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Let’s Get You Cookin’,