1/2 qt casserole.
MAKE TAMALE TOPPING----------------.
In a
ormal.
In a round casserole dish spread half of the
Preheat oven to 350\u00b0.
In a casserole dish, crumble up enough Fritos to cover entire bottom.
Slice tamales in halves or thirds and place on Fritos.
Empty the cans of chili into dish.
Make sure there is enough to cover the tamales.
Next, sprinkle the shredded cheese on top of the casserole liberally.
Finally, crumble up Fritos for the top layer and bake in oven for 25 minutes.
Preheat oven to 350\u00b0F.
Shuck husks off tamales and place, single layer, in a 9x13 baking dish.
Mix all other ingredients (except for shredded cheddar cheese for top) until well blended. It will have a very soupy consistency.
Pour over tamales and bake for 30 minutes or until bubbling hot.
Sprinkle w/ cheddar cheese and bake a few more minutes until melted.
Serve hot!
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.
Place tamales in a long casserole dish (be sure to remove papers off tamales). Pour juice from tamale can over tamales. Put both cans of chili over the tamales. Top with cheddar cheese. Crumble Fritos for the topping.
Discard tamale wrapper.
Line tamales in casserole dish. Cover with chili.
Cover with lettuce.
Completely cover with cheese. Bake in preheated 325\u00b0 oven for 20 to 30 minutes until bubbly. Serve with nachos.
Cut olives into large pieces.
Drain tamales, reserving liquid, and cut in half-inch slices.
Grease 2-quart baking dish and line with tamale slices.
Grease a 9 x 16-inch pan.
Spread rice on bottom, then spread chili over the rice.
Cut each tamale in half, lengthwise. Arrange on top of chili.
Cover with grated cheese.
Cook at 350\u00b0 until hot and bubbly, approximately 30 minutes.
Lightly grease a 4 quart casserole dish.
In a large
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.
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--.
Saute onion, pepper and meat.
Blend flour into meat mixture. Add chili powder, salt and sugar.
Mix in corn and tomatoes.
Pour into casserole; bake for 30 minutes at 350\u00b0.
Prepare 1/2 package cornbread mix according to directions on box.
Spoon over casserole, then bake an additional 20 to 25 minutes at 400\u00b0. Serves 6 to 8.
Preheat the oven to 375 degrees F (190 degrees C).
Combine pulled pork, enchilada sauce, green chile peppers, black beans, corn, onion, and olives in a large bowl. Spread mixture into a 9x13-inch casserole dish.
Combine corn bread mix, milk, egg, and butter in a separate bowl. Pour over pork mixture. Spread Cheddar cheese on top.
Bake in the preheated oven until cheese is melted and casserole is hot, about 35 minutes.
rease a 3-quart shallow casserole; evenly spread about half the
owl to blend; drizzle over casserole.
Sprinkle grated cheese over
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.
Brown meat, add minced garlic, onion and celery.
Cook until onion is transparent.
Add corn, salt, chili powder and tomatoes and boil slowly about 15 minutes.
Slowly stir in olives. Put in a greased casserole dish, top with cheese. Bake at 350\u00b0 about 45 minutes.
Brown sausage in skillet; pour off fat.
Add meat and onion; cook and stir a few minutes.
Add seasonings, corn, tomato sauce and milk.
Simmer 20 minutes.
Stir corn meal into meat mixture. Add olives.
Pour into casserole.
Top with cheese.
Bake in 325\u00b0 oven about 40 minutes.