Green Chili Tamale Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
• Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Steps:

• 1. Slice onion fairly thick and lay at the bottom of a crock pot. Add the water, then the pork shoulder. Crush/slice the garlic onto of the pork, then add the can of chili. Set on low and let it go for overnight (I let mine go for about 16 hours. Needless to say, it didn't need that long, but it certainly doesn't hurt it!) Save liquid.
• 2. In a large pot, add oil then flour when combined, slowly add the reserved pork stock and water, stirring avoid lumps. Add canned tomatoes and seasonings.
• 3. If you can, blend half the roasted green chilies till smooth and chop the rest. If that's too much of a pain, you can skip that and just chop the whole lot and add them to the sauce.
• 4. Next shred your pork and add that to the sauce. Cook on low heat for an hour to blend. Stir when needed.
• 5. Pre-heat oven to 350. In a 9 x 13 pan place a triple layer of corn tortillas. Then add a layer of the chili on top of that add a layer of the cheese. Then add another layer of tortillas then meat. Bake in the oven for 30 minutes uncovered, then add a final layer of cheese. Bake another 10-15 minutes till the cheese is melted. (You could easily use a smaller baking dish and freeze the rest of the chili) Serve with sour cream/lettuce/salsa/green onions and whatever other toppings you enjoy.
• 6. Note: You'll want to serve this in bowls as it's a loose dish. Also, don't be afraid to play around with the ingredients. If you want more heat you can saute (or roast!) some jalapeno and add them to the sauce.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper.
• Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat.
• Stir pinto beans and crushed tomatoes into the beef mixture.
• Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture.
• Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes.

Steps:

• Drain corn, reserving liquid; set corn aside. Place masa harina in a large bowl. In a small bowl, combine the broth, butter, egg and reserved corn liquid; stir into masa harina just until moistened. Set aside., In a large skillet coated with cooking spray, cook pork and onion over medium heat until pork is no longer pink. Add the beans, chilies, chocolate, orange juice, lime juice, garlic powder, spicy chocolate cinnamon sugar, cumin, reserved corn, and cilantro and jalapeno if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Spread masa harina mixture over cheese. , Bake, uncovered, at 325° for 50-60 minutes or until golden brown. Let stand for 10 minutes before serving.

Steps:

• Combine the roasted poblanos and tomatillo salsa in a blender of food processor. Puree until smooth. Add the pureed chile mixture to the masa dough and mix well to combine. Reserve at room temperature. Follow method of filling and steaming as in Turkey Tamale recipe.
• In a blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

Steps:

• Preheat oven to 375°F. Place frozen tamales in microwave and cook on high until thawed, about 5 minutes. Remove husks. Cut tamales in half lengthwise. Place in single layer in 10-inch-diameter glass pie dish. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend. Drizzle over casserole. Sprinkle grated cheese over top.
• Bake casserole until heated through and bubbling, about 35 minutes. Sprinkle with 1/2 cup cilantro. Serve with avocado and more salsa, if desired.

Steps:

• Heat oven to 400°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large bowl, stir 1/4 cup of the shredded cheese, the milk, eggs, cumin, red pepper flakes, cream-style corn, cornbread mix and chopped green chiles until just combined. Spread evenly in baking dish.
• Bake 15 to 20 minutes or until corn mixture is just set and edges are lightly golden brown.
• Use fork to poke holes in top of corn mixture. Pour enchilada sauce evenly over top.
• Toss chicken with taco seasoning mix, then sprinkle over the top. Sprinkle remaining 1 cup shredded cheese on top of chicken.
• Bake about 15 minutes or until cheese is melted. Let stand 5 minutes before serving.
• Top with chopped green onions, chopped cilantro and dollops of sour cream.
• To freeze: Cool completely after baking, then cover tightly with plastic wrap and foil before freezing. When ready to bake, remove plastic wrap and foil. Heat oven to 400°F. Cover dish with just foil. Bake 40 to 45 minutes or until heated through. Tip: If you plan to freeze your dish, I'd suggest baking it ahead of time in a non-glass dish--otherwise, you'll want to let the dish thaw for a bit before placing it in the oven so the glass doesn't run the risk of shattering.

Steps:

• Preheat oven to 375°F Place frozen tamales in microwave and cook on high until thawed, about 5 minutes.
• Remove husks.
• Cut tamales in half lengthwise.
• Place in single layer in 10-inch-diameter glass pie dish.
• Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro.
• Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend.
• Drizzle over casserole.
• Sprinkle grated cheese over top.
• Bake casserole until heated through and bubbling, about 35 minutes.
• Sprinkle with 1/2 cup cilantro.
• Serve with avocado and more salsa, if desired.