Jiffy Tamale Chili
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- ¼ cup onion, diced
- ¼ cup green bell pepper, diced
- 1 tablespoon butter
- 1 can chili, with beans, (16 oz / 454 g / 2 cups), Shortcuts
- 1 can tamales, (16 oz / 454 g)
- ½ cup sharp Cheddar cheese, shredded
Instructions
- Melt the butter in a large non stick pan, add the onion and bell pepper. Cook until tender but not browned.
- Add the chili and mix in.
- Remove the wrappers from the tamales, arrange on top of the chili like a wagon wheel. Cover for 10-15 minutes to heat through.
- Sprinkle with the cheese.
- Serve and enjoy.
Notes
High cost per serving based on the canned tamales. For the chili, here is three shortcuts or feel free to use your own.
Shortcuts: Basic Chili I, Basic Chili II, Pinto Bean Chili.
Variant: 1. If using homemade chili, use 2 cups in place of the 1 can.
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