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
That sounds (and looks) really yummy. Thanks for sharing!
ReplyDeleteThat looks great! Your pictures make me hungry :(
ReplyDeleteMade this for dinner this weekend and popped one in the freezer for when my family comes at Christmas! It was delicious and easy!!!!
ReplyDeleteAwesome! I'm glad you liked it! :)
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ReplyDeleteDo you really need to freeze this before baking
ReplyDeleteAre the ingredients for both the casseroles or do I need to double it?
ReplyDeleteBake covered or uncovered please? I’m ready to make it now and have one in the freezer
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