wine (http://familyfun.go.com/recipes/how-to-wrap-a-tamale
drain the water and let tamales rest for atleast 2 hours
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.
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.
me. For the lightest textured tamales, refrigerate the batter for an
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
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.
Spread chili in bottom of a Pyrex dish.
Unwrap tamales and put on top of chili.
Spread another layer of chili.
Add desired amount of cheese on top.
Heat either in microwave or in oven until hot and bubbly (add cheese last 5 to 10 minutes).
Remove paper from tamales and cut in 1-inch pieces.
Drain corn and combine all ingredients, except cheese.
Place in a 9 x 13-inch casserole and top with grated cheese.
Bake 45 minutes at 350\u00b0.
Cut tamales crosswise into 1/2-inch thick slices.
Line a 1 1/2-quart casserole with half of tamale slices.
Spread half of chili over tamale slices.
Top with half of onions, half of chips and half of cheese.
Repeat layers, except for remaining cheese. Bake, covered, in a 350\u00b0 oven for 25 minutes.
Top with cheese. Bake, uncovered, for 10 minutes more.
Makes 4 servings.
Drain tamales, unwrap and cut into slices.
Place slices in bottom of 9 x 13-inch baking dish.
Layer remaining ingredients in order listed.
End with cheese and crushed chips on top.
Bake in 350\u00b0 oven until hot and bubbly throughout (approximately 30 minutes).
Serve with choice of Mexican condiments, such as: shredded lettuce, chopped tomatoes, chopped onion, salsa and sour cream.