The Shameless Chef: Canned Tamale Casserole
|Come on now. You knew the first time you read this column that sooner or later we'd be eating out of cans.|
You will need:
- 1 can of tamales
- 1 can of chili (I show both turkey and beef chili in the above photo to illustrate that you can use a healthier chili if you wish, but trust me, that turkey chili is coming nowhere near my own personal casserole)
- shredded cheese (or at the very least, slices of cheese which you have torn up)
- maybe some other stuff, if you want. Some people like onions on it, some people like a little salsa. Whatever.
Preheat your oven to 325 degrees. Once you've opened the cans with your trusty can opener (oh yeah, you'll need a can opener, too), drain the tamales and set them inside the casserole dish in police line-up style, shoulder-to-shoulder but not overlapping too much.
|Also, don't forget to remove the wax paper from the tamales like I did. High in fiber, yes, but a frankly off-putting consistency.|
Once 10 minutes has gone by, take the dish out of the oven, sprinkle your cheese and other toppings of choice over it, and put it right back in the oven for 5 more minutes.
|The Shameless Chef's preferred unit of measurement for cheese is "a shitload".|
Once the cheese is melted, take it out, let it cool off a bit, and enjoy. You may be skeptical now, but once you take that first bite, you'll say to yourself, "I should stop doubting the Shameless Chef". Unless you are the Shameless Chef, in which case you'll say to yourself "What the- aw, dammit. I forgot to take the paper off. Shit!"
Well, it's hard to see in all that tamale brine. Shut up.