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Connie's Tamale Casserole

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“I've made this recipe for my family and our friends and they really liked it. Its very simple to make and warms them up on a cold day. The left overs are just as good if not better than the day you make it. Instead of using the canned tamales, I started using the fresh or frozen ones. That really makes the difference. The canned ones are a bit oily to use but you can use them. you will need to drain them and pat them dry first. We like the pork tamales but you can use either beef, or chicken. The pork just taste better to us.”
1-2 per person

Ingredients Nutrition

  • 12 fresh tamales (Pork, Beef, or Chicken)
  • 1 (10 ounce) can cream of chicken soup
  • 1 (10 ounce) can Ro-Tel tomatoes (mild)
  • 1 cup sargento authentic mexican cheese
  • 1 (4 ounce) canchopped green chilies (Drained)
  • 1 (6 ounce) can black olives (sliced or chopped)


  1. Place tamales (WITHOUT PAPERS) in a greased or sprayed 9 x 13" pan.
  2. In separate bowl combine the soup, Ro-Tel tomatoes and the green chilies,.
  3. stir until well blended.
  4. Pour over the tamales. Top with cheese, and the olives. Bake covered for 30 minute Then take cover off and let bake another 15 to 20 minute or until the cheese bubbles and gets a little brown on top.
  5. This recipes makes a lot and should serve 6 - 8 people.

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