This week's featured recipe and tips by:

Tammy McAfee


Culinary Resource Coordinator at Central Market Poulsbo

Tammy started dinner-party clubs in the late 1980s with other couples where the goal was to cook new types of food, enjoy an evening with friends and get some feedback. She is passionate about finding new ingredients and products to experiment with – guilt free! Her favorite aspect of the Resource Center is introducing customers to simple concepts – “It’s empowering for those who didn’t grow up cooking to learn some techniques,” she said. 

​Jazz it up with some Mexican rice, salsa and a selection of hot sauces or go simple with tortilla chips and a cold beer!

Featured Tips

To store cilantro, trim stem ends slightly and place in a glass of water like a bouquet. Cover loosely with a plastic bag and change water every few days. Store in your fridge and just snip leaves as you need them.

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Tamale Casserole

Ingredients

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  • 3 cups refried beans (about 2 cans or tubs)
  • 1 pound prepared tamales (thawed if frozen)
  • 2 cups prepared enchilada sauce or prepared salsa
  • 2 cups shredded cheddar cheese
  • Sour cream and fresh cilantro for garnish

Directions

Preheat oven to 350°F.
Lightly oil a 9x13 baking dish. Spread refried beans over bottom of dish. Remove corn husks from tamales and slice into 1/2-inch-thick pieces. Layer sliced tamales over beans.
Pour sauce or salsa over tamales and top with shredded cheese.
Bake for 30 minutes or until hot and bubbly.

Serve topped with sour cream and chopped fresh cilantro.

Recipe from Central Market Poulsbo - Culinary Resource Center
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