mexican tamale casserole

Now, you are more than welcome to make your own tamales for this dish.
I have.

But, really?  Who are we kidding?  We (i.e. the casserole freezer, be it a career-minded woman or a brand new mother) don't have time to home-make our tamales and then turn them into a casserole.  

And honestly, if you did, why would you want to turn something so scrumptious into a baked casserole?

(Not that this casserole isn't scrumptious...but that is beside the point...)

But, really.  If you have home-made your tamales, then just eat them.

If you don't have time, make this casserole. 

:)

Mexican Tamale Casserole

Makes two 9x13"s.

48 ounces canned or frozen, chicken or beef tamales

20 ounces package frozen yellow corn

9 ounces canned diced mild green chilies

6 green onions, chopped

1-2 cups chopped fresh cilantro, depending on how much you like it...

2 cups sour cream

16 ounces salsa verde, store-bought or homemade

1 tablespoon ground chili powder

2 teaspoons ground cumin

1/2 teaspoon salt

1/2 teaspoon ground black pepper

4 cups grated Monterey Jack or Colby cheese

Remove husks from tamales. Place in single layer in two 9x13" baking dishes, with sauce (if canned). Sprinkle with frozen corn, chilies, green onions and one cup cilantro, each. Whisk sour cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend. Drizzle over casserole. Sprinkle grated cheese over top.

Cover with foil, label and freeze.  Defrost completely and bake casserole until heated through and bubbling, about 35 minutes. Serve with avocado and more salsa, if desired.  Enjoy!