|by Mary Frances Berry|
A complete basic cooking course in a single volume, this book gently guides the culinary novice from stocking the pantry to selecting ingredients ...
Results 1 - 10 of 84 for tamale soup
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Combine all ingredients except tamales. Simmer 1 hour. Add tamales, cut in 1/2 inch pieces. Heat through. Serve with Mexican style cornbread.
Dumplings: Cook ground beef and 1/4 cup of onion until done. Drain off fat. Add 1 tablespoon chili powder. Cool. In a bowl mix cornmeal, flour, ...
Heat heavy large ... minutes. Meanwhile, heat tamales according to package ... and corn into soup. Simmer until ... bowls. Sprinkle with cheese and serve.
Put meat in ... mix, dry onion soup mix, bouillon cubes, ... length of the tamale paper. In a ... cubes, 1 can chili and enough water to keep tamales covered.
Remove paper from tamales; drain and ... next layer. Spread soup on top. Bake ... Cheddar cheese on top (about 3/4 package) and bake until melted or bubbly.
Cook according to ... casserole dish with Pam. Layer rice, chili no beans, some chopped onion, hot tamales, and soup. Bake at 350 degrees for 30 minutes.
Place tamales in greased casserole ... tamales. Combine mushroom soup and sour cream ... servings. Can be made in 2 dishes, one to eat and one to freeze.
Unwrap tamales and put in ... and spread it out over Doritos. Spoon soup over top and bake until cheese soup is melted, 350 degrees for about 15 minutes.
Mix all together. 1 pkg. tortillas (pieces cut up) Layer chicken, tortillas and sauce until all gone. Bake at 350 degrees 1 hour. Mix ingredients ...
Cut tamales in 2-inch pieces ... casserole dish. Mix ingredients and pour over pieces of frozen tamales. Grate sharp cheese over top. Bake 1 hour at 375 degrees.
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