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| BEEF TAMALE SKILLET | |
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2 (15 oz.) cans chili (without beans) 1 (16 oz.) can whole kernel corn 1 (6 oz.) can pitted ripe olives 2 (15 oz.) cans tamales 1/2 med. head lettuce 1 lg. avocado 2 c. sm. corn chips 1 (4 oz.) pkg. shredded cheddar cheese Drain corn and olives. In 12" skillet over medium heat, combine chili, corn and olives. Remove outer wrappings from tamales, cut each tamale in half on angle; arrange around side of skillet. Cover skillet, over medium low heat, cook until mixture is heated through, about 20 minutes. Meanwhile, finely shred lettuce. Cut avocados lengthwise in half, remove seed and skin, dice avocado. Place lettuce, avocado and chips in individual dishes. Sprinkle cheese over tamale beef mixture. Heat until hot, serve with accompaniments. | |
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recipe reviews #189863
SueG (New York) says:
I'm so glad I found this recipe. It looks identical to a recipe I came across online that was an old newspaper clipping from the 70's, probably. The site I had bookmarked is now gone and doing a search for the same recipe came up with nothing. Cooks.com to the rescue! I can now finally try this dish I have all the ingredients for!
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