CANNED TAMALE CASSEROLE RECIPES

TAMALE CASSEROLE RECIPE | ALLRECIPES

Tamale Casserole Recipe | Allrecipes image

Here's a great recipe that's quick to make, but not short on taste. Canned beef tamales with onions and Cheddar. Mmmm!

Provided by Stinger

Categories World Cuisine Latin American Mexican

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 (15 ounce) cans beef tamales
2 bunches green onions, chopped
8 ounces shredded Cheddar cheese
3 cups crushed tortilla chips
2 (16 ounce) cans chili without beans
1 tablespoon water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Nutrition Facts : Calories 679.5 calories, CarbohydrateContent 47.8 g, CholesterolContent 93.2 mg, FatContent 42.2 g, FiberContent 8.3 g, ProteinContent 30.1 g, SaturatedFatContent 18.6 g, SodiumContent 1543.6 mg, SugarContent 4.3 g

TAMALE CASSEROLE RECIPE | MYRECIPES

Tamale Casserole Recipe | MyRecipes image

If you’re craving tamales but just don’t have the time, this tamale casserole is a quick and easy answer. Homemade tamales can be too time-consuming to prepare on a weeknight, but corn bread mix captures the same flavor. Feel free to experiment with different types of meat, such as ground beef or turkey, or trying chile verde salsa instead of enchilada sauce. No matter how you prepare it, this dish will quickly become a family favorite.

Provided by Risë Minton, Smyrna, GA

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
? cup fat-free milk
¼ cup egg substitute
1 teaspoon ground cumin
? teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
½ cup fat-free sour cream

Steps:

Preheat oven to 400°.
Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Nutrition Facts : Calories 354 calories, CarbohydrateContent 36.3 g, CholesterolContent 58 mg, FatContent 14.1 g, FiberContent 2.5 g, ProteinContent 18.9 g, SaturatedFatContent 7.1 g, SodiumContent 620 mg

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