Pork tamale and vegetable casserole is a mix of classic pork tamales and bell pepper and black bean enchiladas. The best of both worlds. Pork tamale and vegetable casserole is a dish of pure comfort.

I am the self-proclaimed queen of not turning on my oven in the summer. Self-proclaimed is the key word in that sentence.

I do really try to not use the oven as much as possible as to not heat the upstairs right before bedtime. Some exclusions to the rule are when I re-up our brown butter chocolate chip supply.

My multi-cooker or Instant Pot help make meals and keep the house temp down too. A favorite go-to in our house is BBQ chicken pineapple sliders. Then all you have to do is reheat them in the microwave the next time you want to eat all the delish leftovers.

Well, sorry to spoil the no oven summer fun, guys, but I cracked and caved. I used my oven more than once to make pork tamale and vegetable casserole.

I blame the tamales. They made me do it!

You know how everybody always posts those tasty tamale casserole recipes, and then it’s like layered tortillas and cheese and filling? Sort of more like an enchilada lasagna.

Kiss those non-tamale recipes good bye.

I used my favorite real tamales, layered them with a ton of bell peppers, onions, black beans and cheese (duh), and baked that up in the oven in TRUE casserole fashion.

That’s ok. I’ll take the heat for calling out bloggers with their fake tamale casserole recipes. You guys just kick back, hit the old preheat button on your oven, and reap the rewards.

‘Tis the life of a food blogger after all.

Side note: Don’t forget to pop on the AC before using your oven during summer months. I wouldn’t want you guys to overheat on my account.

Pork Tamale and Vegetable Casserole

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Pork tamales layered with bell peppers, onions, black beans, cheese and enchilada sauce and then baked to a bubbling crisp.

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Ingredients

• 6 pork tamales, husk removed and cut in half
• 1 onion, thinly sliced
• 8 oz drained and rinsed canned black beans
• 2 bell peppers, seeded and thinly sliced
• 1 jalapeno, seeded and diced
• 14.5 oz can red enchilada sauce
• 1 1/2 cups mexican blend shredded cheese

Instructions

1. preheat oven to 375 degrees F.
2. Add tamales, bell peppers, black beans, onion, and jalapeno to a 9"x11"-baking dish.
3. Cover with enchilada sauce and cheese.
4. Cover dish with foil and bake for 15 minutes.
5. Remove dish from oven, remove foil. Bake uncovered for another 15 minutes until cheese is golden and bubbly.
6. Top with jalapeno, sour cream, and fresh cilantro.

Notes

You can use any variety of tamales you like for this recipe. Make sure they are not frozen though.