Corn and Tamale Casserole
Recipe By: Alice Morrow
- ½ each of red, yellow, orange, green bell pepper
- ½ onion, diced
- olive oil
- 1 can of each: white shoepeg corn, mexicorn, yellow corn, cream corn
- 2 cans Hormel tamales (if you can get homemade use those but these are very good) Kelly's Country Meat Block has excellent homemade tamales.
- chili powder
- black pepper
- salt, optional
- Saute veggies in olive oil. Drain corn except cream corn. Add about ¼ c. sugar or less to veggies that are sauteing. Season these with chili powder cumin, black pepper and salt. Add corn and mix well. Remove from heat. Take tamales and remove wrapper and cut into chunks. You might want to leave a few whole to garnish. Cover with foil and bake in 350 oven for 20-25 minutes until hot.