Mexicale Casserole Recipe

Mexicale Casserole Recipe

  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper
  • 2 tablespoons butter or margarine
  • 1 (15 ounce) can HORMEL® Tamales
  • 1 (15 ounce) can HORMEL® Chili No Beans
  • 1/2 cup shredded Cheddar
  • 1 (8.5 ounce) package corn muffin mix
  1. In small skillet, saute celery and green pepper in butter until tender. Remove papers from tamales and slice into bite-size pieces. Combine tamales, chili, celery and green pepper. Pour half of mixture into 8 or 9-inch baking dish. Sprinkle with cheese and top with remaining mixture. Prepare corn muffin mix according to package directions; drop batter by spoonfuls over top of mixture. Bake in 375 degrees F oven 25 minutes.
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