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Tamale Casserole


  • 1 dozen tamales
  • 1 15 oz can black beans
  • 1 15 oz. can pinto beans
  • 1 15 oz. gandules (Pigeon Peas)
  • 1 15 oz. can Del Monte southwestern style corn
  • 1 30 oz. can enchilada sauce
  • 3-4 cups Mexican blend shredded cheese (We used cheddar and Chihuahua)
  • 3 Chipotle peppers in adobo sauce
  • 2 to 3 Jalapeno peppers


  • Remove the husks from the tamales and arrange down the center of the pan. Scrape any of the remaining masa off the husks and add to the top of the tamales.
  • Drain the pinto beans and put along the sides and few on top of the tamales.   Do the same with the black beans, gandules, and corn.
  • Pour the entire can of enchilada sauce over the tamales, beans, and corn and spread with the back of a spoon until evenly distributed.
  • Spread the cheese evenly over the entire top of the dish.
  • Cut the chipotle peppers in half and place down the center of the dish, on top of the cheese, and add a little of the adobe sauce on top of each pepper.
  • Slice the jalapeno peppers in quarters long ways and remove the stems and seeds and arrange in the center of the dish.
  • Bake at 350⁰ for 30 to 40 minutes until warmed through and the cheese is bubbly and browned.