f a steamer basket. Stand tamales upright in basket (don't
double batch of the recipe, make sure to cook the
drain the water and let tamales rest for atleast 2 hours
e going to roll the tamales on to keep things tidy
ouble this portion of the recipe and freeze half, it holds
Remove wrappers from tamales, place in ovenproof dish.
Mix water and chili together, then pour over tamales.
Melt Velveeta cheese and pour over tamales and chili mixture.
Bake in oven for 30 minutes on 350\u00b0.
If you're in a hurry, bake on High in microwave for 10 minutes.
Drain and unwrap tamales. Reserve the sauce.
Slice tamales crosswise. In mixing bowl combine the tamale sauce, flour, chili powder, garlic salt, and salt. Add eggs, corn, olives, and sliced tamales.
Turn into a 10 X 6 X 22 baking dish. Bake uncovered, in a 350\u00b0 oven for 40 minutes or until set.
Sprinkle with cheese. Bake 3 minutes more or until the cheese is melted.
Cut into squares to serve.
Open your tamales and take the paper off place in the bottom of a basic casserole dish. Cut up some cream cheese which I like best, and scatter around on top of tamales -- or spread sour cream. Add Chopped green onions,corn whatever you like or neither. cover with chili, then top with cheese. Then sprinkle crushed corn chips, french fryed onions, or Nacho Doritos on top -- Lightly cover with tin-foil, Bake at 350 for about 20 mins or until hot and bubbly uncover for the last 3-5 minutes.
Unwrap the tamales and lay them in a 9 x 13-inch dish.
Heat the hominy and pour over the tamales.
Drain the hominy.
Sprinkle with chili powder. Bake 30 to 40 minutes at 375\u00b0.
Cover with cheese and bake until cheese is melted.
he masa flour (Maseca for Tamales), corn oil, salt, baking powder
Line 8 x 8-inch pan with tamales (corn wrapper removed).
Heat chili through (pour 1/2 can water into chili).
Pour chili over tamales.
Sprinkle onion over chili, then sprinkle with cheese. Heat in 350\u00b0 oven for about 30 minutes or until bubbly.
Remove papers from tamales; slice in halves lengthwise.
Cut up chicken meat.
Place tamales, chicken, rice, onion and cheese in separate layers in casserole.
Combine soup, tomato soup and chili powder.
Pour over top.
Bake at 350\u00b0 for 45 minutes.
Spread tomato soup in 11 x 7-inch baking dish.
Slice tamales in 1/2-inch rounds.
Place on top of soup.
Place chicken breasts on top of tamales.
Spread white sauce over chicken breasts. Drizzle tamale sauce that is left over in can, over all.
Bake at 350\u00b0 for 55 to 60 minutes.
Partially thaw tamales. Slice in half lengthwise.
Arrange half of the tamales with the cut side up in a 13x9\" baking pan.
spread one can creamed corn and chiles on top.
layer on remaining tamale halves, cut side down.
pread with remaining can of creamed corn.
bake at 350 until bubbly, about 30-40 minutes.
sprinkle with cheese and return to oven until melted.
Cook meat and drain. Add onion and garlic. Cook 2 to 3 minutes.
Add corn, tomato sauce, salt and pepper to meat mixture. Layer in greased casserole, alternating with meat mixture, tamales and olives. Top with grated cheese. Bake at 350\u00b0 until bubbly, approximately 25 minutes.
Chop the tamales and add the rest of the ingredients and blend.
Put in a fondue or a crock pot to keep warm.
Serve with anything dipable.
ool and use to make tamales now or freeze for use
Simmer for 1 1/2 to 2 hours in covered pot. Tamales and sauce may be frozen after cooking for future use.
o 350 degrees.
Drain tamales, reserving 1/2 of sauce
Layer a 9 x 12-inch dish:
unwrap tamales, corn chips, grated cheese, chili, picante sauce, sour cream and hot pepper cheese slices.
Bake at 350\u00b0 for 20 minutes or until bubbly.