Emily Madden from H-E-B puts her twist on a traditional holiday staple for some.
The recipe for her Green Chile Tamale Casserole is as follows:
1 pkg HEB chef prepared tamales (any flavor will do)
1 jar cookwell & company green chile stew
2 cups shredded cheese
-Heat oven to 400°f.
-Pour about ½-1 cup of the stew on the bottom of a baking dish. Take the husks off the tamales and lay them on the bottom of the baking dish.
-Pour the remaining stew over the top of the tamales
-Top with shredded cheese and cover with foil.
-Bake for 20 minutes, take foil off and bake an additional 10 minutes, or until cheese is melted.
-Garnish with sour cream, cilantro, & avocado