Tamale Casserole

Recipe courtesy Jim Marshall and The Cove Memphis
Show: Food(ography) Episode: Bar Food
TOTAL TIME: 35 min
Prep: 5 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 pound cream cheese
  • 2 1/2 cups canned diced tomatoes with chiles
  • 12 frozen tamales, defrosted and cut in half
  • Vegetable oil, for the casserole dish
  • 1 tablespoon ground cumin
  • One 10-ounce bag large scoop-size corn chips, for serving
  • Chopped fresh flat-leaf parsley, for garnish
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Directions

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.

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