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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 12 - steamed (fully-cooked) tamales of your choice - pork, beef or chicken
  • 1 - pan of prepared corn bread (8 or 9 inch square pan)
  • 30 ounces - diced tomatoes with green chilies
  • 2 tablespoons - olive oil
  • 2 cups - chopped onion
  • 1 tablespoons - Mexican blend seasoning , OR 1 tsp each cumin, chili powder and garlic powder
  • 2 cups - shredded Mexican-blend cheese
  • Directions:

    1. Heat oven to 335° F. Coat a 9-x-13-inch baking dish with non-stick spray.

    2. Crumble tamales and corn bread into bite-size pieces and place in a large mixing bowl. Drain juice from tomatoes and green chilies; set aside.

    3. Heat oil in a large skillet. Saute onions 3 minutes; add Mexican seasoning and cook 2 minutes longer or until onions are tender.

    4. Add onions, drained tomatoes and cheese to tamale mixture; toss to combine. If mixture is too dry, add some of the reserved juice from the tomatoes.

    5. Transfer to baking dish. Bake 30 minutes or until dressing is heated thoroughly.

    Brief Description

    Mexican version of cornbread dressing with tamales, green chilies and cheese.

    Main Ingredient:


    Category:  Side dishes

    Cuisine:  Mexican

    Prep Time: 20 min
    Cook Time: 40 min


    Michael Kerr

    Posted By:


    Posted On:

    December 20, 2015

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