lump of spices in a tamale.
Now add:
4
f meat sauce for the tamale dough.
While meat mixture
ttach this to the jar: Mexican Fiesta Dip. Makes two cups
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.
or 5 minutes.
Add Mexican seasonings and drained tomatoes and
inutes.
Mix 2 cans Mexican-style corn, salsa, hot tomato
ne lime before serving.
TAMALE DOUGH:
Place corn husk
nd combine well. Use as tamale filling and enjoy! Top your
Preheat oven to 375 degrees.Place frozen tamales in microwave and cook on high until thawed, about 5 minutes.
Remove husks, cut the tamales in half lenghtwise.
Place i single layer in glass dish with frozen corn, chilies, and onions.
Whisk cream, salsa verde, chili powder, cumin, salt and pepper in a medium bowl to blend.
Pour oer tamale mixture, sprinkle cheese on top.
bake until heated and bubbly, about 35 minutes.
-serve with love--.
nto beef mixture.
Sprinkle Mexican cheese blend over beef-bean
Most recipes tell you to remove the
ervings.
Farm Journal's Best Ever Recipes.
eady to use. Cajeta is best served warm.
00\u00b0F.
For the TAMALE CAKES coarsely puree 1 cup
Mix all ingredients for tamale balls in large bowl. Form into small balls and layer into large roaster pot.
Mix all ingredients for sauce and pour over tamale balls.
Cook over medium heat 50-60 min., covered.
alt,pepper, chile powder,and Mexican oregano to taste.Add about
nd the extras.
The best is to place some meat
lean.
Serve warm for best crust.
or about an hour for best flavor blend.
Saute peppers
br>Tightly roll up the best you can (this part can