If you're in Texas, you probably had tamales for Christmas, New Year's Eve, or both. Now you've got extra tamales in your fridge and freezer and you're probably wondering if there's anything you can do with them besides re-heat them and serve with a side of rice and beans.
Faced with this dilemma and a hodge-podge of ingredients around my house, I still managed to turn out a delicious tamale casserole. For the following recipe I used pork tamales, although beef or bean would work well, too. The beans were black beans, but pinto beans would've served equally well. As for the cheese, I recommend cheddar, jack or cojito, but don't be afraid to use whatever is cluttering up the fridge.
And now without further ado: Quick and Easy Tamale Casserole
6 tamales, fresh or thawed and cut into 1" pieces
1 14.5 oz can beans, any kind, drained
1 14.5 oz can fire-roasted tomatoes
3 cloves garlic
1/4 yellow onion or onion flakes to taste
ancho chili powder and cumin to taste
4 oz grated cheese, any kind
1. In food processor, blend fire roasted tomatoes, peeled garlic cloves, onion and spices.
2. Spread small amount of sauce across bottom of round casserole dish, enough to cover.
3. Add tamales and beans, cover with remaining sauce.
4. Top with grated cheese.
Bake at 400 until cheese is melted and bubbly. Serve with avocado slices and sour cream (or plain yogurt) if desired. Total prep time 10-15 minutes. Baking time about 15-20 minutes.