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Soups & Stews |
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- 1 Can Hot Tamales (Hormel or fresh if you can get them)
- Choose your spice level!
- 1 Can Whole Kernel Corn w/ juice
- 1 Can Pinto Beans w/ juice
- 1 Can Black Beans w/ juice
- 1 Can Red Beans w/ juice (do not use KIDNEY BEANS)
- 1 Can "New Orleans Style" Rotel Tomatoes (remember this gives the spice heat value, choose spice level wisely!)
- 1 Can Stewed Tomatoes (Mexican Style, if you can find them ), Optional
Directions:
Cut Tamales into 1/2" pieces (this is the hardest part of the whole recipe!) Open cans, pour into pot with tamales. Heat in pot or dutch oven over medium heat for 10 - 15 minutes until hot. Serve immediately.
Comments:
Cook and serve with warm tortilla shells or serve it with fajitas or quesadillas (chicken or beef), chips, salsa and you've got a complete meal in less than 20 minutes! Base your can size on number of people to be served. It's usually easier to just double the standard 12 / 16 oz. cans and freeze any leftovers. Enjoy!
Jim Hesse
Kenner, LA
**This recipe will not appear in the first edition of the Chuckwagon Cookbook **
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