Ingredients for Easy Tamale Casserole
- 12-15 tamales
- Evaporated Milk
- Soup
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel)
- Velveeta Mexican Cheese
- Onion
- 1 1/2 cups shredded cheddar cheese
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1/2 cup sour cream
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How to Make Easy Tamale Casserole
- Preheat oven to 350°F (175°C).
- Remove husks from 12-15 tamales and arrange them in a single layer in a greased 9x13 inch baking dish.
- In a medium bowl, combine 1 (10 ounce) can diced tomatoes and green chilies (Rotel), 1 (15 ounce) can corn, drained, 1 (15 ounce) can pinto beans, rinsed and drained, 1 cup shredded cheddar cheese, and 1/2 cup sour cream. Mix well.
- The mixture will be soupy; this is normal.
- Pour the sauce evenly over the tamales in the baking dish.
- Bake for 30 minutes, or until heated through and bubbly.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top.
- Bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving. Serve hot with your favorite cornbread or biscuits!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
26g
Fat
65g
Carbs
4g