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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I was in a hurry and whipped this up. It is a little spicy, so you could change the Rotel to regular diced tomatoes. It turned out so good even my daughter liked it. Very filling. I like it topped with sour cream and jalapenos. Ingredients:
1 (7 1/2 ounce) package zatarain's spanish rice mix |
6 large frozen tamales (husks removed) |
2 (10 1/2 ounce) cans rotel tomatoes |
1 (10 ounce) can water |
1 (10 1/2 ounce) can mushroom soup |
1/2 teaspoon garlic powder |
1/2 teaspoon onion salt |
1/4 teaspoon cayenne pepper |
cheddar cheese (shredded) |
Directions:
1. Preheat oven to 425.
2. In a 9x13 pan, mix rice mix, 1 can of tomatos, and 1 can of water.
3. Top with tamales.
4. In a small bowl, mix soup, remaining tomatos, and spices.
5. Pour mixture on top of tamales.
6. Cover and bake for about 45 minutes or until rice is cooked.
7. Top with cheese and allow to melt.
8. Serve topped with your favorite toppings and a side of refried beans.
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