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“Not a casserole made with cornmeal, but real tamales. Very Good. Comes from Dallas Tortilla & Tamale factory. Yes they hand make every tamale and have for years.”
1hr 20mins

Ingredients Nutrition

  • 5 dozen fully cooked tamales, corn husks removed
  • 1 (14 ounce) can black beans, drained
  • 1 (14 ounce) can corn, drained
  • 1 bell pepper, diced
  • 1 lb of grated mexican cheese
  • 3 (14 ounce) cansof stewed diced tomatoes
  • 16 ounces sour cream
  • 14 cup pickled jalapeno pepper, chopped
  • 12 cup chopped onion
  • cumin, to taste just dust each layer
  • salt, to taste just dust each layer
  • paprika, to taste just dust each layer
  • black pepper, to taste just dust each layer


  1. Mix black beans, corn, chopped bell pepper, diced pickled jalapenos, chopped onions and sour cream together. Add cumin, salt, paprika and pepper. In a square lasagna baking dish, arrange your first layer of tamales. Over the top, pour half of the stewed tomatoes and spread to cover first layer. Next, spread a layer of your sour cream mixture and then grated cheese. Arrange a second layer of tamales and repeat. Cover with aluminum foil and place in preheated oven to 350 degrees.
  2. Bake for 45 minutes at 350 degrees covered. Uncover and bake for an additional 10-15 minutes uncovered.

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