Wednesday, November 3, 2010

Tamale Casserole.

This is one that's been in our family forever. I want to say it came from my great grandma on my dad's side. It's delish, easy to make and feeds a lot.

2 cans chili with beans (I use Nally's Original but I have used the spicy Nally's for more zing)
2 cans beef tamales (these are generally found with the Hispanic food - I used to buy Nally's kind but WinCo only sells Hormel - they taste the same to me)
1 can tomato sauce
Corn chips (like Doritos, but any kind will really work)
Sliced olives
Cheddar cheese

  • Preheat oven to 375
  • In a casserole dish, layer the chips, tamales (remember to take the paper wrapper off - you can leave whole or break into pieces), chili, olives, onions and tomato sauce. Top with cheese. Depending on the size of your casserole, you can make multiple layers. It really makes zero change in the taste.
  • Bake about 30 minutes or so, until the cheese is melted.
Easy, peasy and fairly tasty. I don't always put olives or onion in mine (I rarely buy olives and I don't really care for onions). Some times I add in a layer of Mexi Corn. Yum!

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