Corn and Green Chili Tamale Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I’m always looking for ways to make interesting weeknight meals, says Sandy Stevens of Las Vegas, Nevada. Since tamales are one of my teenagers' favorite foods, I came up with a new way to serve them. This casserole is a big hit with my whole family. The spicy casserole can also be made in a microwave: Cook on high until it's hot and bubbling, about 15 minutes; rotate the dish several times, if necessary. Ingredients:
6 4-ounce frozen chicken or beef tamales |
1 10-ounce package frozen white or yellow corn |
1 4-ounce can diced mild green chilies |
3 green onions, chopped |
1 cup chopped fresh cilantro |
1 cup whipping cream |
1 7-ounce can salsa verde |
1 1/2 teaspoons chili powder |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
2 cups grated monterey jack cheese |
avocado wedges |
additional salsa verde (optional) |
Directions:
1. Preheat oven to 375°F. Place frozen tamales in microwave and cook on high until thawed, about 5 minutes. Remove husks. Cut tamales in half lengthwise. Place in single layer in 10-inch-diameter glass pie dish. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend. Drizzle over casserole. Sprinkle grated cheese over top.
2. Bake casserole until heated through and bubbling, about 35 minutes. Sprinkle with 1/2 cup cilantro. Serve with avocado and more salsa, if desired.
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