Preheat the oven to 475 degrees F.
Combine the cream cheese and diced tomatoes
in a medium saucepan
over medium-low heat. Stir until the cream cheese
is melted and the tomatoes are incorporated, about 3 minutes.
Arrange the tamales in a single layer in a large, lightly oiled casserole dish
. Spread the cream cheese mixture over the tamales to cover. Sprinkle with the cumin
Cover the casserole and bake for 25 minutes.
To serve, scoop 2 tamales
onto each plate and garnish
with parsley. Serve with corn chips
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.