Authentic Mexican Recipes
Dallas Tortilla & Tamale Factory
Beef Tamale Casserole
(Feeds up to 20 people)
5 dozen Dallas Tortilla & Tamale Factory Original Beef Fully Cooked Tamales
1 can of black beans drained
1 can of corn drained
1 bell pepper diced
1 lb. of mexican style grated cheese
3-4 cans of stewed diced tomatoes (14-15 oz can)
16 ounce container of sour cream
¼ can of Red pickled jalapeno peppers chopped (optional) **
Cumin, salt, paprika, and pepper to taste
Large Square Lasagna baking dish for layering
Mix black beans, corn, chopped bell pepper, diced red pickled jalapenos and sour cream together. Add cumin, salt, paprika and pepper. In a square lasagna baking dish, arrange your first layer of tamales. Over the top, pour half of the stewed tomatoes and spread to cover first layer. Next, spread a layer of your sour cream mixture and then grated cheese. Arrange a second layer of tamales and repeat. Cover with aluminum foil and place in preheated oven to 350 degrees.
Bake for 45 minutes at 350 degrees covered. Uncover and bake for an additional 10-15 minutes uncovered.
Additional Note: You can try different ingredients in the layering mix (ie. onions or chives). You can add more sour cream mix and stewed tomatoes for an extra juicy casserole. For a smaller casserole make only one layer, using half the ingredients.
**may substitute green jalapeno peppers
Feel free to email me with feedback. Thanks and Happy Holidays!
Accompany our favorite dip recipes with our Stone Ground, Kettle Fried Nacho Chips for the ultimate dipping experience!
Pico de Gallo
1 white onion, finely chopped
4 ripe plum tomatoes, seeded and finely chopped
2 or 3 jalapeño peppers, seeded and finely chopped
1/2 cup fresh cilantro leaves, chopped
1 tablespoon lime juice
Salt to taste
Combine all the ingredients, cover, and refrigerate for an hour.
(Makes 2 1/2 cups)
3 ripe Avocados
1 vine ripe tomato, diced
1/2 small onion, minced
1 tbs. fresh cilantro, chopped
1 1/2 tbs. fresh lemon or lime juice
1 clove garlic, minced and mashed.
Salt to taste, 1/2 teaspoon should do.
Cut avocados in halve and scoop out flesh into a bowl. Add remaining ingredients and stir till well combined.
When in season I like the rough black skin avocados. Should be soft when squeezed, same with the green avocados.
1 large package Velveeta cheese
1 can mashed Rotel tomatoes (do not drain)
1/2 onion, finely diced
1/2 green pepper, finely diced
Salt and pepper, to taste
1 teaspoon chili seasoning
1 teaspoon garlic powder
Combine ingredients in saucepan and heat: Let simmer for 15 minutes; keep warm. Serves 16 and Ready in 30 minutes.
You can also add ground beef. In a separate saucepan, brown 1lb of ground beef and stir in some taco seasoning for extra flavor. When cooked, add the ground beef to your Queso Dip.
Our delicious tamales are fully cooked and ready to eat.
The preferred method for re-heating tamales is to steam the tamales, in a stovetop steamer, electric steamer or crockpot. Make sure the tamales are elevated and not floating in the water. The tamales are already fully cooked, so steaming them for no longer than 10 minutes per dozen is all that is necessary.
Alternative method of steaming in your conventional oven:
On the bottom shelf place a pan with water, and on the top shelf place your baking dish with the tamales.
375 degrees, 10 minutes per dozen.
The microwave oven is not the best method for re-heating, but it is the fastest. Place your tamales in a casserole dish and cover tamales with a wet paper towel. Cover with a lid. 5-8 minutes per dozen, high power.
For Tamales with a twist try grilling them with the shuck…Great with a fresh pico de gallo. Yummy!
As with any re-heating, please use caution. You are the best judge as to when you tamales are ready to eat.
Do not keep tamales in your refrigerator for more than 2 days.
Freeze tamales in a zip lock bag and do not keep them in the freezer for more than 3 months.