Mama Maria's Tamale-Rice Casserole
1 bag (16 ounce) frozen H-E-B Steamable Spanish Rice
1 package (1 dozen) cooked tamales of your choice (Beef, Pork or Chick
1 jar Canyon Foods Tortilla Soup
2 cups shredded Mexican-blend cheese
1 can (2.25 ounce) sliced black olives, drained
1/2 to 1 cup chopped green onions, for garnish
Heat oven to 375°F. Coat a 9 x 13-inch baking dish with non-stick
Cook rice in microwave oven according to package directions (cook righ
t in bag; don't cut or open bag). Remove rice carefully; spread over
bottom of baking dish.
Discard husks from tamales; cut or break up into bite-size pieces. Lay
er evenly over rice.
Shake tortilla soup jar to blend; then pour evenly over casserole. Top
with shredded cheese and olives.
Bake 30 to 40 minutes or until casserole bubbles and cheese melts. Le
t stand 5 or 10 minutes; garnish with green onions and serve.