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Tamale Chili Bake Recipe
|Canned can chili with beans||15 1⁄2 Ounce (1 Can)|
|Canned whole kernel corn||12 Ounce (1 Can)|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
|Catsup||1⁄4 Cup (4 tbs)|
|Minced dried onion||1 Tablespoon|
|Canned tamales in tomato sauce||15 Ounce (1 Can)|
|Whole wheat honey biscuit mix||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2848 Calories from Fat 816
% Daily Value*
Total Fat 96 g147.5%
Saturated Fat 39.6 g198.2%
Trans Fat 0 g
Cholesterol 261.2 mg
Sodium 7503.5 mg312.6%
Total Carbohydrates 403 g134.2%
Dietary Fiber 48.4 g193.6%
Sugars 82.1 g
Protein 113 g225.4%
Vitamin A 89.4% Vitamin C 46.3%
Calcium 160.5% Iron 159.3%
*Based on a 2000 Calorie diet
In saucepan combine chili, undrained corn, cheese, catsup, and onion.
Bring to boiling.
Meanwhile, unwrap tamales, reserving sauce; slice 1/4 inch thick.
Stir tamale slices and sauce into chili mixture; heat through.
Meanwhile, combine Biscuit Mix and milk.
Spoon hot chili mixture into a 2-quart casserole.
Immediately drop mounds of biscuit mixture atop.
Bake in 450° oven 10 to 12 minutes.