The Cast Iron Kitchen: Fast Food Mexican Casserole
Welcome to my Cast Iron Kitchen!
I’m a southern boy by birth and making my way here in Alaska. These are simple recipes (under 7 ingredients), cooked up in my favorite medium for cooking…Cast Iron! One of many reasons I like cast iron is that it can go from stove top to the oven, utilizing just one pan, if done right. You’ll need only 5 ingredients for this casserole:
Ingredients:
- 1 dozen tamales (from can or homemade)
- 1 15 os can of chili
- 1/2 chopped onion
- 1 1/2 cups of cheese
- Crumbled corn chips
Instructions:
1. Preheat your oven to 350°F. Grease down a 9x13 cast iron pan or skillet with oil. (consider lining your cast iron skillet or baking dish with aluminum foil or use enamelized cast iron.)
2. Pour the can of chili into the pan and spread it out.
3. Take off the husks/paper from the tamales and lay them out side by side over the chili.
4. Next, spread the half of the chopped onions over the tamales.
5. Sprinkle the cheese evenly over the tamales and onions (extra cheese makes it better!)
6. Top the casserole with a layer of crumbled corn chips to add a crunchy texture.
10. Bake for 25-30 minutes or until the cheese is melted and bubbly.
12. Once done, remove the casserole from the oven and let it cool for a few minutes.
13. Serve hot, garnished with your favorite toppings such as sour cream, chopped tomatoes, or fresh cilantro…OH YES!!!
Note: Cast iron retains heat well, so be mindful when handling the skillet or baking dish to avoid burns. Also, feel free to adjust the seasonings or add any additional toppings according to your taste preferences. We have our own “Hagler House Seasoning” to spice it up!
My family of taste testers ate every bite so no left overs were found! You don’t have to use cast iron but I always try to use it. Embrace the Dark Side! I mean, the versatility of cast iron cookware by trying out this delicious dish in your own Cast Iron Kitchen…OH YES !
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