8 - 12 servings
12 steamed (fully-cooked) tamales of your choice - pork, beef or chicken
1 (8 or 9-inch) pan of prepared corn bread
2 - 3 cans H-E-B Diced Tomatoes with Green Chiles (total of 29 to 30 oz.)
2 Tbsp. H-E-B Pure Olive Oil
2 c. chopped onion
1 Tbsp. Mexican-Blend Seasoning (or 1 tsp. each: ground cumin, chili powder and garlic powder)
2 c. (8 oz.) H-E-B Shredded Mexican-Blend Cheese
Heat oven to 350?F. Coat a 9 x 13-inch baking dish with non-stick spray.
Crumble tamales and corn bread into bite-size pieces and place in a large mixing bowl. Drain juice from tomatoes and green chilies; set aside.
Heat oil in a large skillet over Medium-High heat. Sauté onions 3 minutes; add Mexican seasoning and cook 2 minutes longer or until onions are tender.
Add onions, drained tomatoes and cheese to tamale mixture; toss to combine. If mixture is too dry, add some reserved juice from tomatoes.
Transfer to baking dish. Bake 30 minutes or until dressing is heated thoroughly.
No Nutritional Information Available