Today, we’re sharing a comfort food classic – Tamale Casserole. It’s a simple and delicious dish that’s sure to be a hit with your family.
Ingredients
- 1 (16 oz.) can yellow hominy
- 1 (4 oz.) can chopped olives
- 1 (4 oz.) can mild green chilies
- 2 (16 oz.) cans tamales
- 2 c. shredded mild Cheddar cheese
- 1/4 c. dried chopped onions
Baking Instructions
- Preheat oven to 350°.
- Peel wrappers off tamales and chop in large bowl.
- Drain hominy, olives and peppers.
- Add them to tamales.
- Mix well.
- Place in 9 x 13 x 3-inch baking dish.
- Spread out evenly.
- Sprinkle cheese over top and olives if desired.
- Bake 20 to 30 minutes.
- Serves 8.
- Serve with Spanish rice and corn chips.
Calorie: 500
Total cooking time:40 minutes
Difficulty level: Easy
The Mysterious Case of the Tamale Casserole
Ah, tamales. Those delicious, steamy packages of cornmeal and filled goodness. But what happens when you have a couple of cans of tamales, some other pantry ingredients, and a desire to experiment? Well, friends, sit back and let me spin you a tale of culinary exploration and a casserole dish.
The Cast of Characters
In our pantry lineup, we have some usual suspects: a can of yellow hominy (think corn, but puffier), a can of chopped olives, a can of mild green chilies, two cans of tamales, a hefty mound of shredded mild Cheddar cheese, and a quarter cup of dried, chopped onions.
I know what you’re thinking: “Are you sure this isn’t some secret code to unlock a hidden treasure?” No, my friends, this is not a culinary Da Vinci Code. These are the unassuming stars of our dish. Brace yourselves, we’re going full casserole.
The Game Plan
First things first, we gotta preheat that oven to 350°. Because nothing kills a cooking mood faster than realizing your oven is as cold as a polar bear’s toenails. While the oven’s warming up, we get to the fun part: peeling off the wrappers from the tamales. Feel like a kid opening presents on Christmas morning, but instead of toys, you find… well, tamales.
The Mixing Bowl Chronicles
Chop those unwrapped tamales in a large bowl. Next, drain the hominy, olives, and peppers. Now, you might think, “Hey, I could use that liquid.” Trust me, save your creativity for your next abstract painting. We don’t need no stinkin’ can juice. Throw all those drained goodies into the bowl with the tamales. Mix it up, don’t be shy. This ain’t a black-tie event, let them mingle.
Casserole Assembly: Level Up
Now grab your 9 x 13 x 3-inch baking dish. I know, it’s very specific, but we’re making a casserole, not a soufflé. Precision is for pastries, my friend. Dump your tamale mix into the dish and spread it out evenly. No lumpy surprises, please.
Next, sprinkle that glorious Cheddar cheese over the top. Feel like a snow god bestowing a beautiful, cheesy blizzard upon your casserole landscape. Add olives if you’re feeling extra fancy.
The Grand Finale: The Oven
Pop that bad boy in the oven for about 20 to 30 minutes. Set a timer, because if you’re anything like me, you’ll get distracted by a rerun of Friends and forget all about your culinary masterpiece.
Pull that golden, bubbly, cheesy wonder out of the oven (don’t forget the oven mitts, safety first) and let it cool for a hot minute.
Serving Suggestion: A Fiesta on Your Plate
This tamale casserole serves about 8, or 4 very hungry people, or one of me on a cheat day. Serve with Spanish rice and corn chips for an authentic touch. And there you have it, my friends, the tale of the Tamale Casserole. It’s a story of love, laughter, and how I learned I should definitely buy stock in canned goods.
