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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another old Betty Crocker recipe that I have adapted a bit for my family's taste. This is a yummy way to use canned tamales! Ingredients:
1 medium onion, chopped |
1 tablespoon butter |
2 (15 ounce) cans beef tamales |
1 (8 ounce) can whole kernel corn |
1 (12 ounce) can tomato sauce |
red pepper sauce |
1 cup cheddar cheese, shredded |
1/4 cup black olives, sliced |
Directions:
1. Heat oven to 350 degrees (farenheit).
2. In a medium skillet cook and stir onion in butter until tender.
3. Drain and reserve the sauce from the tamales.
4. Stir the sauce from the tamales, corn with liquid, tomato sauce and red pepper sauce into skillet.
5. Simmer uncovered for 5 minutes.
6. Pour mixture into an ungreased 9x13 baking pan.
7. Stir in half of the cheese.
8. Remove the papers from the tamales and arrange the tamales over the mixture in pan.
9. Sprinkle with olives and remaining cheese.
10. Cover pan tightly with foil.
11. Bake 15 minutes.
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