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