A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Tamale Pie Noodle Casserole
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- #126592
Get ready to impress your co-workers at the next office potluck. Create this festive, Mexican showpiece with tamales, ground beef, green chiles and salsa. Become the casserole master when you make this one-of-a-kind dish.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 1/2 pound ground chuck
1 medium onion, chopped
1 can (about 16 ounce size) prepared tamales, including juice, (take off papers) and cut up
1 can (15 ounce size) whole kernel corn
1 can (15 ounce size) whole pitted black olives
1 can (15 ounce size) tomato sauce
1 can (7 ounce size) diced green chilies
1 jar (16 ounce size) salsa (hot or mild to your taste)
3 tablespoons hot sauce (e.g., Pico-Pica, La Victoria, El Paso; NOT TABASCO)
3 cups grated sharp cheddar cheese
8 ounces wide egg noodles, uncooked
directions
Fry the hamburger with the onion till brown and cooked through in large Dutch oven (that can be put into an oven).
Add the remaining ingredients (including the uncooked noodles), except for 1 cup of the grated cheese. Mix thoroughly.
Bake, covered, at 350 degrees F for about one hour or until bubbly. Remove cover and sprinkle the remaining cheese on top; return to oven for about 10 more minutes until cheese is melted.
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 18, 2016
A good Italian-Mexican fusion dish with some zing to it. The recipe didn't say to slice the olives, so I didn't. But you should at least cut them in halves, I would say. I used Hormel tamales, but am not sure if I could distinctly taste them. But overall this was filling and excellent!
March 29, 2003
Wonderful and simple. For hungry groups use two packs of tamales.