Chili Cheese Dip with Canned Tamales
This warm and flavorful Chili Cheese Dip with Canned Tamales offers all the flavors of beef tamales, smothered in canned chili-cheese-y goodness and topped with corn chips for extra crunch.
Servings: 12 servings
Chef Alli
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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!
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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