Fold 1 1/2 cups Mexican cheese blend into rice mixture
t of fat into the tamales. If you have cooked
Place tamales (WITHOUT PAPERS) in a greased or sprayed 9 x 13\" pan.
In separate bowl combine the soup, Ro-Tel tomatoes and the green chilies,.
stir until well blended.
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.
This recipes makes a lot and should serve 6 - 8 people.
drain the water and let tamales rest for atleast 2 hours
To make tamales, cook meat by boiling in
For authentic Mexican style tacos, try this.
br>Notes: To be completely authentic, pulverize the peeled garlic with
\"TAMALES\":.
Combine the peanut butter
Brown meat and half of onion in skillet.
In large rectangular pan, line bottom with frozen tortillas.
Cover with browned hamburger and onion.
Spread chili over this.
Add layer of onions and the cheese.
Add another layer of frozen tortillas, sliced tamales and Mexican beans, layer of onions, Spanish rice, green chilies and more grated cheese on top.
Cover with foil and bake at 350\u00b0 for 30 to 45 minutes, until heated thoroughly.
This dish is great reheated.
Spray Pam in a 9 x 13-inch or 8 x 8-inch baking dish.
Put cooked rice in dish.
Place hot tamales, which have been unwrapped and cut into 1 to 2-inch pieces, on top of the rice.
Spread the can of chili on top of the hot tamales.
Slice or grate cheese on top of hot tamales.
Bake in a 350\u00b0 oven for about 25 minutes or until bubbling.
You may heat in microwave.
Serve warm with chip and cheese dip.
orms.
To assemble the tamales, put a spoonful of dough
n retain the broth.
Tamales might be wrapped in paper
et aside for tying the tamales.
Lay out the remaining
Brown meat and half of onions, in large rectangle casserole; line bottom with tortillas which have been torn in pieces.
Cover with cooked hamburger.
Then put a layer of chili, onions and cheese.
Next layer a layer of tortillas.
Slice tamales in half lengthwise and layer with Mexican beans, green chilies, onions and more cheese.
Top with Spanish rice and more cheese.
Cover with foil but crimp it so it doesn't stick to the cheese.
Bake at 350\u00b0 for about 30 minutes.
Put tamales in bottom of 2-quart casserole dish.
Put chili on top of tamales.
Bake at 350\u00b0 for 25 minutes (or until heated through).
Remove from oven and put cheese on top.
Put back in oven until cheese is melted.
Serve with Spanish rice for a nice Mexican meal.
Lay tamales in a long, Pyrex dish.
Top tamales with above ingredients.
Set oven at 325\u00b0 until bubbles in the middle.
djust the\"spicyness\" of the tamales by adding either more chili
In a casserole pan, place refried beans and then tamales (be sure to remove paper wrappers).
Cover tamales with chopped onion and salsa.
Finally, cover with cheese.
Cook in oven at 450\u00b0 about 15 minutes until cheese is melted and casserole is bubbly. Serve with nacho chips and lettuce salad.
Cook rice as per directions.
In a medium saucepan, heat onions with chili, just enough to melt fat in chili.
Add rice to chili and onions.
Remove paper wrapping from tamales.
Place in a square baking dish and cut into bite-size pieces.
Crush chips over top of tamales.
If you like a lot of cheese, spread a thin layer on top.
Pour rice mixture over top and spread evenly.
Top with a generous layer of cheese and bake for 30 minutes.
Brown ground meat.
Mash tamales with a fork.
Mix browned meat and tamales with other ingredients in a slow cooker.
Cook until thoroughly heated, stirring occasionally.