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Tamale Chile Dip

Tamale Chili (Dip) adapted from chef Ali:


  • 6 Tucson Tamale red Chile Pork tamales
  • 15 oz no-bean chili
  • 11 oz can of cream of mushroom soup
  • ½ tsp garlic powder
  • 1spt dry onion
  • 1 cup cheddar cheese
  • Fritos (topping)
  • Green onions (topping)



Preheat the oven to 250 degrees.

  1. 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.
  2. 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.
  3. 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.
  4. Top with corn chips and chopped green onions. Serve with tortilla chips or your favorite crackers.

Enjoy as a dip or by itself!

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