Chili Cheese Dip with Canned Tamales
This warm and flavorful Chili Cheese Dip with Canned Tamales has all the flavors of beef tamales, smothered in canned chili-cheese-y goodness and topped with corn chips for extra crunch. Easy to make, easy to serve, and easy to devour!
We like to serve this alongside our Totchos and Oven Baked Tacos for an unforgettable fiesta!
When I’m scrambling to come up with a quick appetizer for a group of friends or family, I keep this easy chili cheese dip recipe at the top of my list.
My family enjoys all the flavors of Mexican food, and the canned tamales in this dip are definitely no exception. And, I love how all the ingredients called for in this recipe are items most of us would likely have on hand in our pantry.
Need to make this recipe ahead? No problem. Assemble now and bake when you are ready. It is similar to my Burrito Casserole with Beef and Green Chili in that way.
Ingredients and Substitutions
- Canned beef tamales in chili sauce
- Canned chili
- Cream of mushroom soup: Substitute cream of chicken if that sounds better or is available
- Shredded cheddar cheese: You can substitute any mexican blend cheese
- Fritos corn chips
- Spices: granulated garlic and granulated onion
- Scallions: Optional, for garnish
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Chili Cheese Dip with Canned Tamales Step By Step Instructions
Step 1: Preheat the oven to 350 degrees F.
Step 2: Open the can of tamales. Remove the paper wrapper from each tamale, then place them into a greased 2-quart baking dish.
Step 3: Using a paring knife, slice each tamale into 1-inch pieces.
Step 4: In a mixing bowl, combine the canned chili with the soup and spices, stirring well. Spread this mixture over the tamales in the baking dish, then cover with foil.
Step 5: Bake the dip on the center rack of the oven for 25-30 minutes, or until hot and bubbly throughout, removing the foil for the last 10 minutes of baking. Sprinkle the dip with cheese and cover with foil again, just until the top cheese melts.
Step 6: Top the warm dip with corn chips and chopped scallions. Serve with your favorite tortilla chips or Totchos.
My Recipe Tips
- 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 and each tamale will be wrapped in paper. The paper will slide right off as you pull each tamale out of the can.
- If you feel the chili and mushroom soup mixture is just way to thick and won’t spread easily, feel free to add some of the tamale liquid from the can to thin it down a bit. Remember that as this mixture heats in the oven, it won’t be nearly as thick.**If you’ve already tossed the liquid that’s with the canned tamales, just use a bit of broth or water instead to thin the soup mixture.
- 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!
More Favorite Mexican Dip Recipes
Easy, cheesy, and delicious, we keep the Mexican dip recipes flowing around our house. We love a simple Smoked Queso Dip or a Southwest Sloppy Joe Dip.
If you try this recipe, please rate the recipe and leave a comment below! It helps others when they can read your personal feedback. And, if you snap any photos, please share them on Instagram so we can repost them to our Stories!
Chili Cheese Dip with Canned Tamales
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Ingredients
- 28 oz. can beef tamales in chili sauce
- 15 oz. can no-beans chili may use chili with beans, if preferred
- 1/2 tsp. granulated garlic
- 1/2 tsp. granulated onion
- 10 3/4 oz. can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup corn chips
- 1/4 cup chopped scallions, optional
Instructions
- Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with nonstick spray. Open the can of tamales and remove the paper wrappers from each tamale. Place the tamales into the prepared baking dish. Use a small parking knife to slice each tamale into 1-inch pieces.
- In a mixing bowl, combine the chili with the cream of mushroom soup, garlic, and onion, mixing well; spread this mixture evenly over the tamales. Cover the baking dish with foil.
- Bake the tamale dip, covered, on the center oven rack for 25-30 minutes or until hot throughout. Remove the foil during the last 10 minutes of baking time. Sprinkle the warm tamale dip with cheese, then cover with foil just until the cheese on top melts.
- Top the tamale dip with corn chips and chopped scallions. Serve the dip with tortilla chips for dipping.
Notes
- 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 and each tamale will be wrapped in paper. The paper will slide right off as you pull each tamale out of the can.
- If you feel the chili and mushroom soup mixture is just way to thick and won’t spread easily, feel free to add some of the tamale liquid from the can to thin it down a bit. Remember that as this mixture heats in the oven, it won’t be nearly as thick. **If you’ve already tossed the liquid that’s with the canned tamales, just use a bit of broth or water instead to thin the soup mixture.
- 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!