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Quick Tamale Casserole

one 29 ounce can of hot tamales, undrained
one 15 ounce can of chili with beans
1 1/2 cups (6 ounces) of shredded cheddar cheese
2 cups of crushed corn chips


 
Remove tamales from can, reserving liquid. Remove husks from tamales. Cut tamales in half crosswise; place in a lightly greased 8 inch square baking dish. Spoon reserved liquid over tamales. Spread chili over tamales, and sprinkle with cheese. Top with crushed corn chips.
Bake at 350ºF. for 30 minutes  or until thoroughly heated. 4 servings 

 

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