This soup is the ideal mushroom recipe, especially for summer, because it has the reviving flavor of winter melon and umami from dried shiitake mushrooms and shrimp.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 slices bacon
- 16 canned beef tamales, cut into 2-inch pieces
- 4 cups diced cooked chicken
- 2 cups whole kernel corn, drained
- 2 cups canned tomatoes, drained
- 1 cup raisins
- ½ cup stuffed green olives
- 1 tablespoon chili powder
- ½ teaspoon salt
- ¼ cup butter
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 2 cups shredded sharp Cheddar cheese
Instructions
- In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 4 quart casserole dish.
- In a large bowl, mix the tamales, chicken, corn, tomatoes, raisins, and olives. Season with chili powder and salt. Transfer to the prepared casserole dish. Dot with butter. In a separate bowl, mix the chicken broth and Worcestershire sauce. Pour over the casserole.
- Bake 45 minutes in the preheated oven. Top with Cheddar cheese, and continue baking 15 minutes, or until cheese is melted and lightly browned.
Nutrition Facts
| Calories | 615 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 5 g |
| Protein | 35 g |
| Saturated Fat | 17 g |
| Sodium | 1325 mg |
| Sugars | 15 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
My kids really love this. To please them, I replace the green olives with black olives and omit the raisins, we are not big on raisins, turns out great!!! I have also added a little onion powder too.
Deeeelish! If you’re a tamale lover that is 😉 Pretty much like the enchilada pie to enchiladas. Me and the hubby added some jalapenos to the mix (because we love jalapenos) and it turned out fantastic! A simple recipe with a great taste 🙂 Thanks!
It looks good, and it sounded good, but was really nothing special. Since I dislike chopping up chicken, I’d have to say not really worth it for me. But it was OK. I left out the olives since I don’t care for them, and also the raisins. I put the bacon on top just before adding the chicken broth. It does need to be cooked until the liquid is almost gone, but the cheese doesn’t need anything like 15 extra minutes.
I’ve made this recipe several times and it’s always a hit. The mix of all the different flavors is a tasty combo. To keep the top from drying out and the bottom from being too soupy, take out and stir 2-3 times during baking. Also, I leave out the bacon since the instructions do not say what to do with it.
My family did not enjoy this dish.