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Tamale corn casserole

List of Ingredients









Makes 6 servings

2 cans (15 ounces each) tamales

1 small can diced green chilies

2 8-ounce can tomato sauce

2 tablespoons chopped or sliced ripe olives (plus a few whole olives for decorating)

2 whole eggs, beaten

1 cup cooked shredded pork

1 teaspoon salt

11/2 cup shredded cheddar cheese

11/2 cup corn, frozen or canned

1 bunch of green onions, finely sliced/chopped for garnish



Recipe



Grease or spray 9-by-9 inch pan. Preheat oven to 350 degrees.
Drain sauce from tamales and discard sauce and wrappers. Drain corn in wire strainer, pressing our extra moisture.
Put tamales in bowl, break apart and mash with fork or potato masher. Add corn, green chilies, tomato sauce, pork, chopped olives and egg. Mix well. Add salt and pepper.
Pour into prepared casserole, sprinkle with cheese. Decorate with whole olives and bake approximately 1 hour or cover with clear wrap and microwave 6 minutes, until center is firm (knife comes out clean) and top is melted. Remove from oven. Sprinkle with onions just prior to serving.