Tamale Chili Bake
|Canned can chili with beans||15 1⁄2 Ounce (1 Can)|
|Canned whole kernel corn||12 Ounce (1 Can)|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
|Catsup||1⁄4 Cup (4 tbs)|
|Minced dried onion||1 Tablespoon|
|Canned tamales in tomato sauce||15 Ounce (1 Can)|
|Whole wheat honey biscuit mix||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Preheat oven to 450°.
In saucepan combine chili, undrained corn, cheese, catsup, and onion.
Bring to boiling.
Meanwhile, unwrap tamales, reserving sauce; slice 1/4 inch thick.
Stir tamale slices and sauce into chili mixture; heat through.
Meanwhile, combine Biscuit Mix and milk.
Spoon hot chili mixture into a 2-quart casserole.
Immediately drop mounds of biscuit mixture atop.
Bake in 450° oven 10 to 12 minutes.