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Alamo Tamale Supper Recipe
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned beef tamales in sauce||1 Pound (1 can)|
|Canned whole kernel corn||8 Ounce (1 can)|
|Canned tomato sauce||8 Ounce (1 can)|
|Chili powder||1 Teaspoon|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
|Sliced pitted ripe olives||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1191 Calories from Fat 611
% Daily Value*
Total Fat 74 g114.1%
Saturated Fat 30.3 g151.7%
Trans Fat 2 g
Cholesterol 132 mg
Sodium 4570.3 mg190.4%
Total Carbohydrates 91 g30.4%
Dietary Fiber 18.3 g73.3%
Sugars 29.3 g
Protein 49 g97.6%
Vitamin A 92.7% Vitamin C 41.7%
Calcium 103.7% Iron 67.3%
*Based on a 2000 Calorie diet
In a medium skillet with ovenproof handle, cook and stir onion in hot shortening until tender.
Remove from heat; stir in sauce from tamales, the corn (including liquid), tomato sauce, and chili powder.
Simmer uncovered 5 min.
Stir in half the cheese.
Remove papers from tamales; arrange spoke-fashion in skillet.
Sprinkle olives and remaining cheese in a circle in center.
Cover and bake 15 min., or just until tamales are heated and sauce is bubbly.