TAMALE CASSEROLE from Linda Thompson

By pat1908

Good as main course for breakfast, lunch or dinner. Serves four.

Ingredients

• Good as main course for breakfast, lunch or dinner. Serves four.
• 8 tamales of any kind thawed with wrappers/husks removed. For vegetarian, jalapeno/cheese or black bean tamales are good.
• 12 – 16 oz of green chile sauce. Other sauces, especially added in small amounts can be added to alter taste and level of spiciness.
• Other sauces include tomatillo, molcajete, chipotle, etc.
• 8 oz of cheese. Shredded Mexican 4-cheese combination, slices of Colby-pepper jack, pure pepper jack, or white cheddar with specks
• Of jalapeno and habanero, or plain yellow cheddar will suffice. Types of cheeses alter taste.
• 3-4 juicy ripe fresh tomatoes, sliced.
• Dash of oregano

Preparation

Step 1

Preheat oven to 350 degrees
Arrange tamales on floor of a 7X11, 8X11 ½, or larger baking dish. Spread sauce over and between tamales. Ample sauce reduces inherent
Dryness of corn meal in tamales. Cover top surface of tamales with cheese. Arrange tomato slices to cover top surface of pie.
Sprinkle oregano over tomatoes.
Bake in 350 degree oven until sauce boils (about 30 -40 minutes). The broil top surface until cheese barely browns.
Slice and serve hot. Good with chilled fruit.