I flipped the order of the ingredients for this casserole to give it a prettier presentation. It is a family favorite regardless of the order of the ingredients! I had a good friend bring this over one of the times we had a new baby in the NICU. I knew that when my husband and all the kids liked it, I needed to get her recipe. When I read the ingredients, I was excited to see it was a "food storage" recipe and oh, so simple.
Begin by spreading out one can of chili in the bottom of a 9x13 pan.
Top with a layer of cooked rice and an additional can of chili.
Open two cans of tamales and remove the papers. (Usually found near the chili or on the Hispanic isle at our local grocery stores. I've only ever seen a Hormel brand.) Place the tamales in two rows across the top of the casserole. Drizzle any juices left in the can across the tamales.
Top with shredded cheese. Cover with foil and bake or heat in the microwave.
You can do a 1/2 size batch in an 8x8 pan. Since this freezes so well, I usually do two when I am making it.
Tamale Casserole | |
2 cans of tamales | Grated cheese |
2 cups rice, cooked | Sour cream or plain yogurt |
2 cans chili | |
Empty the cans of tamales into a 9x13-inch pan or two 8x8-inch pans. Remove and discard papers then cut into bite sized pieces. Spread evenly in the pan. Cover evenly with cooked rice. Spread the 2 cans of chili over the rice and top with cheese. Bake at 375° F for 30–45 minutes or heat in the microwave. Top with a dollop of sour cream or plain yogurt when serving. This freezes very well. | |
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