Easy Tamale Bake
"I was in a hurry and whipped this up. It is a little spicy, so you could change the Rotel to regular diced tomatoes. It turned out so good even my daughter liked it. Very filling. I like it topped with sour cream and jalapenos."
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 (7 1/2 ounce) package zatarain's Spanish rice mix
- 6 large frozen tamales (husks removed)
- 2 (10 1/2 ounce) cans rotel tomatoes
- 1 (10 ounce) can water
- 1 (10 1/2 ounce) can mushroom soup
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion salt
- 1⁄4 teaspoon cayenne pepper
- cheddar cheese (shredded)
directions
- Preheat oven to 425.
- In a 9x13 pan, mix rice mix, 1 can of tomatos, and 1 can of water.
- Top with tamales.
- In a small bowl, mix soup, remaining tomatos, and spices.
- Pour mixture on top of tamales.
- Cover and bake for about 45 minutes or until rice is cooked.
- Top with cheese and allow to melt.
- Serve topped with your favorite toppings and a side of refried beans.
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