That’s fast enough!!
When I was little, I remember hearing a joke about a chubby kid riding in a convertible with his daddy…do you remember that joke?? “Go faster daddy!, Go faster daddy!” ((the dad drives faster)), then the boy yells “that’s fast enough!!”. The joke had a visual component to it which referred to the boy’s cheeks as they drove faster, it was hilarious when I was 6…
While I was making this recipe for dinner, that joke came to mind. Aside from opening a can of tomato soup, pouring it into a bowl and sticking it into the microwave, I really do not think I can make a faster home-cooked meal than these tamales.
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On Sunday, I made homemade chili and served it with left-over hot dogs and corn chips. I had about 3 cups of that chili left over. Tonight I combined it with tamales, topped it with shredded sharp cheddar and baked it for 12 minutes on 375°. I pulled it out of the oven and dinner was served!
As I pointed out in my earlier post about manicotti, the key to “speed-cooking home-cooking” is to be prepared. Busy days ARE coming, unexpected problems in those days ARE coming — you CAN plan on them, and should.
When I made chili on Sunday, I planned on busy … I knew Cheesy Chili con Carne Tamales would be on the menu this week. I saved back enough chili and stocked my freezer with yummy tamales. It really cannot be an easier, I am almost embarrassed to call it a recipe!
- 6 tamales (I used a combo of pork green-chili style and traditional beef)
- 3 c already prepared beef chili
- 1 c sharp cheddar cheese, shredded
- Preheat oven to 375°. Microwave frozen tamales for about 20 seconds to more easily remove husks. Place tamales in 8" x 11" baking dish, top with chili and shredded cheese. Bake for 12 minutes till cheese is bubbly.