Créé avec l’IA
Creamy Gaucho Tamale Noodle Skillet
35 min 574 kcal par portion Facile
Ingrédients
4 Portions
- Canned tamales, drained and cut into rounds3 tamales
- Canned corn, drained1 can (15.25 oz)
- Chili beans with sauce1 can (15 oz)
- Red enchilada sauce10 oz
- Diced green chilies1 can (4 oz)
- Shredded queso cheese3 oz
- Dry egg noodles, cooked according to package directions3 oz
- Cream of potato soup1 can (10.5 oz)
- Medium onion, diced1 onion
- Vegetable oil1 tbsp
- Mild chili and cumin seasoning1 tbsp
Instructions
- 1
Cook the egg noodles according to the package directions until just tender. Drain them well and set aside.
- 2
Heat the vegetable oil in a large, deep skillet over medium heat.
- 3
Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.
- 4
Add the mild chili and cumin seasoning. Stir for 30 seconds to release its aroma.
- 5
Pour in the enchilada sauce, then add the cream of potato soup. Stir until the mixture is smooth and evenly combined.
- 6
Add the drained corn, chili beans with their sauce, and diced green chilies. Stir well and bring the mixture to a gentle simmer.
- 7
Fold in the cooked egg noodles and simmer for 3–4 minutes, stirring occasionally, until everything is hot and coated in the creamy sauce.
- 8
Gently arrange the tamale rounds over the noodle mixture. Cover the skillet and cook over low heat for 5 minutes, or until the tamales are heated through.
- 9
