• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 4
    OK

    Sandra Lee's Tamale Pie

    Cheese, chiles and olives enhance this old-time favorite: tamale pie casserole. Filled with frozen beef taco filling and shredded cheddar cheese this dish is a great supper special when served with a crisp green salad.


    Ingredients
    1
    (7.6-ounce) pouch cheesy Mexican rice
    1
    (24-ounce) bag frozen chicken tamales
    1
    (15-ounce) can chili with beans
    1
    cup
    shredded pepper jack cheese
    1/4
    cup
    ORTEGA Salsa Verde
    1
    cup
    Shredded Iceberg Lettuce
    3
    tablespoons
    chopped green onion
    Directions
    Preheat oven to 400°. Spray a 9-inch pie plate with nonstick cooking spray.
    Prepare rice according to package directions. Prepare tamales according to package directions.
    Layer rice, tamales, chili, and cheese in prepared pie plate. Bake for 10 minutes, or until cheese is melted. Top with salsa, shredded lettuce, and green onion.

    The base number of servings for this recipe is 4
    OK

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