Créé avec l’IA
Golden Gaucho Tamale and Egg Noodle Bake
50 min 648 kcal par portion Facile
Ingrédients
4 Portions
- canned tamales, drained and sliced4 tamales
- canned corn, drained1 15.25-ounce can
- chili beans with sauce1 15-ounce can
- tomato sauce8 ounces
- diced green chilies1 4-ounce can
- shredded queso cheese4 ounces
- dry egg noodles, cooked and drained4 ounces
- cream of potato soup1 10.5-ounce can
- large eggs2 eggs
- mild chili, garlic, and cumin seasoning blend1 tablespoon
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch square baking dish or a similar 2-quart casserole dish.
- 2
Cook the egg noodles according to the package directions until just al dente. Drain well and set aside.
- 3
In a large mixing bowl, whisk the eggs with the cream of potato soup, tomato sauce, and mild chili, garlic, and cumin seasoning until evenly combined.
- 4
Stir the drained corn, chili beans with their sauce, diced green chilies, cooked egg noodles, and half of the shredded queso cheese into the soup mixture.
- 5
Gently fold in the sliced tamales, taking care not to break them apart too much.
- 6
Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining queso cheese over the top.
- 7
Bake uncovered for 30 to 35 minutes, or until the casserole is bubbling around the edges, the center is set, and the cheese is melted and lightly golden.
- 8
Remove the bake from the oven and let it rest for 5 to 10 minutes before serving.
