Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Florida Vegetable Recipe
Tamale Casserole (Photo Below)
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Vegetable-6146 |
| Ingredients |
|
| Amount | Ingredient |
|---|
| 13 | homemade boiled tamales |
| 1 15-ounce can | chili with beans |
| 1 | onion, chopped |
| 2 cups | corn chips, coarsely crushed, divided |
| 1 cup | shredded Cheddar cheese |
| 1 to 2 ounces | sliced Cheddar cheese |
| 1 | zucchini, diced small |
| 1 | yellow squash, diced small |
| 1/2 | eggplant |
| |
Preparation
Cut 6 tamales into 3/4-inch slices. Place in a greased, shallow 1-quart baking dish. Top with half of the chili, zucchini, squash, eggplant and onion. Sprinkle with 1/3 cup corn chips and shredded cheese. Top with chili, remaining vegetables, shredded cheese, and tamales. Cover and bake at 350 degrees F for 30 minutes. Uncover; sprinkle with the remaining corn chips. Arrange cheese slices over top. Bake 5-10 minutes longer or until chips are crisp and cheese is melted.
Yield
3 to 4 servings
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Look for "Fresh from Florida" ingredients at your grocery store. |
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