Recipes
Take your craving into the kitchen.
Chili-Tamale Casserole
1996 Cookoff Winner
| 10 | White Castle hamburgers |
| 2 tbsp. | olive oil |
| 1 jar | tamales |
| 2 cans | chili con carne (1 with beans, 1 without beans) |
| 2 pkgs. | sharp cheddar cheese, grated |
| 1 bunch | green onions, chopped |
Remove burgers from buns. If frozen, crumble meat. If fresh, cut into very small pieces. Brown the burger in the olive oil until it is crumbly and crisp. Place the tamales at the bottom of a greased 9 × 13-inch. casserole. Cover tamales with chili. Sprinkle liberally with cheese. Add the cooked burger meat. Top with chopped green onions, using part of the tops. Bake in a 350° moderate oven until hot and bubbly. Place buns on foil-lined cookie sheet. Spread each bun half heavily with garlic butter and place under the broiler for a minute or two. Serve with casserole. Serves 6.
Submitted by Carol M. Miller of Northumberland, NY
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