stormcloude (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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omnomnom2009-11-16 03:57 pm
stormcloude) wrote in omnomnom2009-11-16 03:57 pm
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Tamale Pie
Every year we make this with our leftover turkey. It's my favorite part of Thanksgiving.
Tamale Pie Casserole.
All amounts in this recipe are approximate. I like cheese so I put extra cheese in when I make it, my dad likes it spicy, so he adds extra tamales and spices, my sister hates corn, so she uses the smallest possible can, but it's a family tradition and everyone in my family makes it after Thanksgiving. It can also be made with chicken (which I prefer) at other times of the year.
2c. (or more) turkey in bite-size shreds or chunks
2c. grated cheddar cheese
1 can Hormel beef tamales (most groceries carry them near the canned chili.)
1 can nibblets corn, drained
1 can sliced black olives, drained
Spices to taste. We usually add paprika, chili powder and garlic powder, 2-3 large shakes of each.
The tamales come wrapped in wax paper inside the can so you have to remove the paper from around them. We usually add the chili liquid from the can in too, to add a little extra moisture.
Just mix all the ingredients in a big mixing bowl, breaking the tamales into bite-size pieces as you stir, then spread it out into a 9x13 baking dish and top with a little extra cheese if you like. Bake at 375 for about 30 minutes or until it's starting to bubble and brown a little. Let cool for ~15m before serving. We eat it just like that, with a vegetable on the side, but you could probably serve it with sour cream, chips or tortillas too.
Tamale Pie Casserole.
All amounts in this recipe are approximate. I like cheese so I put extra cheese in when I make it, my dad likes it spicy, so he adds extra tamales and spices, my sister hates corn, so she uses the smallest possible can, but it's a family tradition and everyone in my family makes it after Thanksgiving. It can also be made with chicken (which I prefer) at other times of the year.
2c. (or more) turkey in bite-size shreds or chunks
2c. grated cheddar cheese
1 can Hormel beef tamales (most groceries carry them near the canned chili.)
1 can nibblets corn, drained
1 can sliced black olives, drained
Spices to taste. We usually add paprika, chili powder and garlic powder, 2-3 large shakes of each.
The tamales come wrapped in wax paper inside the can so you have to remove the paper from around them. We usually add the chili liquid from the can in too, to add a little extra moisture.
Just mix all the ingredients in a big mixing bowl, breaking the tamales into bite-size pieces as you stir, then spread it out into a 9x13 baking dish and top with a little extra cheese if you like. Bake at 375 for about 30 minutes or until it's starting to bubble and brown a little. Let cool for ~15m before serving. We eat it just like that, with a vegetable on the side, but you could probably serve it with sour cream, chips or tortillas too.
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Thank you! There's a twenty-pound turkey breast in the freezer (I kid you not) so I bet there'll be leftovers here too!
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We understand eyeballing amounts very well. :) Also, you're not alone on the love of extra cheese.