Recipe courtesy of Jim Marshall
Episode: Bar Food
Print
Tamale Casserole
Total:
35 min
Prep:
5 min
Cook:
30 min
Yield:
6 servings
Level:
Easy
Total:
35 min
Prep:
5 min
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

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 chef, restaurant or culinary professional. It has not been tested for home use.

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