If the Masai in your tamales was too bland and too thick ... you might need to adjust the recipe a bit (or follow it exactly next time if you made any adjustments to it). The flavor will come from the Masai ingredients and the texture will come from adding the right amount of liquid. Here is a good basic primer on how to make tamales
(this is about the way I learned to make them).
I assume that a "bundle" is a dozen cooked tamales. One thing that you might do is shuck a dozen, then place 1 cup chili in a greased 9x13 inch baking dish, add the tamales (like you would enchiladas) and top with chili and diced onion ... bake at 350-F for about 45 minutes, top with grated cheese, and bake another 10 minutes until the cheese melts.