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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 1 |
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This recipe was given to me by a friend, its a different twist on the traditional tamale casserole. Ingredients:
2 (28 ounce) cans tamales |
1 (15 1/4 ounce) can whole kernel corn, drained |
1 (15 ounce) can red kidney beans, drained |
1 (14 1/2 ounce) can chicken broth |
2 (6 ounce) boxes cornbread stuffing mix, with seasoning packets |
1 1/2 cups hot water |
1 (10 ounce) can enchilada sauce |
2 eggs, beaten |
1 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Drain and reserve liquid from tamales.
3. Crumble up tamales in a large bowl.
4. Add stuffing mix and seasoning packets, corn, red beans, chicken broth, hot water, enchilada sauce, eggs, and reserved tamale liquid.
5. Stir gently until mixed well.
6. Spoon mixture into a greased 9/13-inch baking dish.
7. Cover with foil and bake 30 minutes.
8. Uncover and bake 20 minutes.
9. Add cheese and bake 10-15 minutes or until top is bubbly and golden.
10. Serve while warm.
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