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Rachel's Layered Tex-Mex Casserole
Ingredients
1 15-16 oz. can chili (with or without beans)
1 15-16 oz. can refried beans
1 15-16 oz. can beef tamales in chili sauce
shredded cheddar cheese
2-4 spring onions (also called scallions in some areas),
1 4 oz. can diced green chiles
First and foremost, this recipe was inspired by a recipe on a Hormel Tamales can. Of course, it's impossible for me to simply follow a recipe, so I added my own touch to the idea of a Mexican tamale casserole. I added two new ingredients and replaced another ingredient (specifically, chopped onions) with an equivalent. I was limited by the mexican ingredients in my pantry, but you could be creative with this recipe and add items such as: browned beef, taco seasoning, black olives, hot peppers (jalapeno, etc), different kinds of cheeses (colby longhorn, monterey jack, American, etc), pieces of cornbread, tortilla chips, corn or flour tortillas pieces, onions, sour cream, hot sauce, picante, taco sauce, red sauce, tabasco sauce, guacamole (avacado mixed with salsa) and so on. If I were to make this recipe again, I would add something a bit spicier (such as a mild to medium hot sauce), but if you like it very mild (more spicy than hot) then keep it as is. Now onto the recipe.
Directions
Take chili and dump into casserole dish (I used 8x8x2). Even out with a spatula. Add a light layer of shredded cheddar on top. Slice one to two spring onions and put on top of cheese. Use 1/2 of the can of chiles on top of that. Dollop the refried beans on top of that. Even out with spatula. The next layer is one to two spring onions, then the remainder of the green chiles. Open can of tamales and remove paper wrappers. Toss those, but retain the liquid. Place tamales on top of everything else, then top with the chili sauce (that you retained from the can of tamales). Cover everything with a light layer of cheese. Bake in oven at 350 degrees for 35 to 40 minutes. Serves 6 with large portions. This would taste wonderful with a dollop of sour cream on top or with a side of cornbread. I also think this would make a lovely dip for parties (simply mix everything together once cooked) and it would be scoopable with corn tortilla chips.
Recipe Source: Rachel Sanfordlyn Shreckengast
Total Cost = under $6.00 paying full retail prices. In other words, about $1.00 per serving.
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