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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is from a recipe card from HEB Grocery Store. They were giving out samples of the dressing with a Smoky Cranberry Apple Relish, which I will publish too and it was OMG YUMMY!!!! I'm posting both of the recipes so that I don't lose them.... Ingredients:
1 dozen prepared tamale (pork, beef or chicken) |
1 (8 inch) prepared cornbread |
28 ounces diced tomatoes with green chilies |
2 tablespoons olive oil |
1 large onion, chopped |
1 tablespoon mexican seasoning |
8 ounces shredded mexican blend cheese |
Directions:
1. Heat over to 350. Coat a 9 x 13 in baking dish with non stick spray.
2. Crumble or cut tamales and corn bread into small pieces, place in a large mixing bowl. Drain juices from tomatoes, set aside.
3. Heat oil in a large skillet over medium-high heat, Saute onion for 5 minutes.
4. Add Mexican seasonings and drained tomatoes and cook for 5 minutes until heated and onion is tender.
5. Toss mixture lightly with tamales, cornbread and cheese. Keep mixture loose; don't overmix or pack down.
6. Transfer dressing to baking dish, bake for 30 to 40 minutes or until browned.
7. If you can't find a Mexican blend seasoning, you can use 1 tsp each of Chili powder, garlic powder and ground cumin.
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