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.
2-3 servings
Some choices for the homemade chili include
these recipes:
We ate canned tamales all the time as a youngster, my dad LOVED them. I will definitely put these on the menu, but my children will demand a bit more cheese! TYVM, this brought back good memories.
ReplyDeleteIt was fun to try this oldie again! I keep tamales in my pantry now.
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