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Tamale Casserole
Recipe courtesy Jim Marshall and The Cove Memphis
- Total Time:
- 35 min
- Prep:
- 5 min |
- Inactive Prep:
- -- |
- Cook:
- 30 min
- Level:
- Easy
- Yield:
- 6 servings
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
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.