Martha’s Tamale Stuffing Recipe from HEB

Okay, this isn’t a family recipe, in fact I’ve never made it before. I read about something similar on Epicurious and thought it sounded divine. Believe me, I’ll use any excuse to put a little Mexican food in my menu.
Tamale Stuffing Recipe
  • 1 dozen prepared tamales (pork, beef or chicken)
  • 1 (8 inch) prepared cornbread
  • 28 ounces of Rotel
  • 2 tablespoons Olive Oil
  • 1 large chopped onion
  • 1 teaspoon each Chile Powder, Cumin and Garlic Powder
  • 8 ounces shredded Mexican blend cheese
  1. Heat over to 350. Coat a 9 x 13 in baking dish with non stick spray.
  2. Crumble or cut tamales and corn bread into small pieces, place in a large mixing bowl. Drain juices from tomatoes, set aside.
  3. Heat oil in a large skillet over medium-high heat, Saute onion for 5 minutes.
  4. Add seasonings and drained tomatoes and cook for 5 minutes until heated and onion is tender.
  5. Toss mixture lightly with tamales, cornbread and cheese. Keep mixture loose; don’t overmix or pack down.
  6. Transfer dressing to baking dish, bake for 30 to 40 minutes or until browned.

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