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8 yellow corn tortillas, divided
1 can (15 ounces) beef tamales
1/2 can (about 1 cup) whole kernel corn, drained
1/2 can (about 1 cup) black beans
1/2 cup chopped onion
1 cup Mexican blend cheese
1 can (15 ounces) chili, without beans

  • Preheat oven to 350 degrees. Line a 9-inch square glass baking dish with four tortillas to create bottom crust (they will overlap).
  • Remove wrappers from tamales, cut each into 4 pieces and scatter over tortillas.
  • Top with corn and black beans and half of onion and cheese. Cover with half of the can of chili.
  • Top this layer with remaining tortillas. Cover with remaining chili, onion and cheese. Bake for 30 minutes.

Servings: 4. Serving size: 1/4 of dish. Per serving: 578 calories, 27.3 g protein, 21.9 g fat, 65.5 g carbohydrates, 13 g dietary fiber, 962 mg sodium, 3.6 g sugars, 58 mg cholesterol

Sharon Sample | Pedernales EC

Cook’s Tip: You can easily double the recipe with a second layer by using the remaining corn and beans and doubling the rest of the ingredients.