Here’s a recipe to use up leftover chili and turn it into a different dish. My husband was practically licking his plate; this is based on an old canned tamale label recipe that brings back memories of the 1950’s. It’s not even a Tex-Mex recipe, but one that your mom may have served to the family on a week night back when. You can also substitute a 15 ounce can of chili for the homemade.
Canned tamales have been available since the early 1900’s; and became more popular when the Tex-Mex craze hit the country. When I wanted to make this nowadays, I had to go to 3 different grocery stores before I found the canned tamales!
Tamale and Chili Bake
2-3 Cups Chili, heated
1 15 Oz Can Tamales
3 Tablespoons Onion -- chopped
1/4 Cup Shredded Cheddar Cheese
Pour hot chili into a greased 1 1/2 quart casserole. Unwrap tamales and place on top of chili. Pour some of the tamale sauce over them.
Top with onion and cheese and bake at 350° until bubbling hot, about 30 minutes.
Some choices for the homemade chili include these recipes: