We have had a few people ask what is the best way to prepare their tamales, especially in high-wattage microwaves. For the best result we suggest taking them out of their individual plastic wrappers and wrapping them in a moist paper towel. Cook them for 2 minutes if thawed or 4 minutes if frozen, flipping them over halfway though the cycle. Then let them sit for 2-3 minutes before enjoying!
Here are a selection of delicious recipes. If you have any favorites please send them along!
- 1 XLNT chili - thawed
- 24 oz. chunky salsa
- 1- 8 1/2 oz. box cornbread muffin mix (may require milk and eggs)
- 1 cup grated cheddar cheese
- 2 cups cooked rice (optional)
Pre-heat oven to 350⁰. Spray 9" x 11" glass casserole dish with non-stick spray. In a medium-sized saucepan, add chili, salsa and rice. Stir over low heat until warm. Set aside. Prepare cornbread mix according to package directions (be careful not to over mix). Spread cornbread mixture over the bottom of the casserole dish. Pour chili mixture over the cornbread and top with cheese. Bake 15 minutes or until the cornbread is lightly browned. (Makes 6 servings)
- 1 XLNT chili - thawed
- 16 oz. potato nuggets - thawed
- 1 large red pepper - chopped
- 1 green bell pepper - chopped
- 2 large onions - chopped
- 3 celery stalks - chopped
- 1 small can sliced black olives - drained
- 1- 28 oz. can chopped tomatoes - drained
- 1 can hominy - drained (optional)
Pre-heat oven to 425⁰. In a large pan, combine chili, bell peppers, onions and celery over medium heat for 15 minutes, stirring often. Add drained olives, drained hominy, and drained tomatoes. Stir until well mixed and warm. Spread mixture into 9" x 11" casserole dish. Cover top with thawed potato nuggets. Bake for 20 minutes or until potatoes are browned. (Makes 9 servings)
- 1 XLNT chili con carne - thawed
- 3 large onions - chopped
- 1- 4 oz. can green chilies - chopped
- 2- 28 oz. cans chopped tomatoes
- 1- 15 oz. can tomato sauce
- 1- 27 z. can kidney beans
In a large soup pan, place chopped onions and XLNT chili. Over Medium heat, stir together until onions are soft. Add green chilis (with juice), chopped tomatoes, and tomato sauce. Simmer, stirring occasionally, until warm. Drain and rinse kidney beans. Add to chili and cook an aditional 15 minutes. Serve immediately or freeze for later. (Makes 14 servings).
You can add your own ingredients to this basic recipe to make a delicious dish that is uniquely yours!
2-8oz XLNT Beef Tamales - chopped
1 lb ground beef
1 sm can green chilies - chopped
1 sm. can black olives - chopped
1 bunch green onions - chopped
1/2 lb cheddar cheese - shredded
1-8oz tomato sauce
1 can Mexicorn
Heat oven to 350 degrees. Fry beef, discarding excess-fat. Put everything in a baking pan (8 x 10 x 2 or 9 x 12 x2) except half of the cheese and mix well. Sprinkle the top with the remaining cheese. Bake 30 - 40 minutes uncovered. Let stand at least 3 minutes before serving.