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Add a photoServings: 12
Ingredients
- 2 (15 ounce.) cans chili (without beans)
- 1 (16 ounce.) can whole kernel corn
- 1 (6 ounce.) can pitted ripe olives
- 2 (15 ounce.) cans tamales
- 1/2 med. head lettuce
- 1 lg. avocado
- 2 c. sm. corn chips
- 1 (4 ounce.) pkg. shredded cheddar cheese
Directions
- Drain corn and olives. In 12" skillet over medium heat, combine chili, corn and olives. Remove outer wrappings from tamales, cut each tamale in half on angle; arrange around side of skillet. Cover skillet, over medium low heat, cook till mix is heated through, about 20 min.
- Meanwhile, finely shred lettuce. Cut avocados lengthwise in half, remove seed and skin, dice avocado. Place lettuce, avocado and chips in individual dishes. Sprinkle cheese over tamale beef mix. Heat till warm, serve with accompaniments.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 12 servings | |
| Calories 470 | |
| Calories from Fat 289 | 61% |
| Total Fat 32.43g | 41% |
| Saturated Fat 6.68g | 27% |
| Trans Fat 0.25g | |
| Cholesterol 27mg | 9% |
| Sodium 684mg | 28% |
| Potassium 370mg | 11% |
| Total Carbs 35.85g | 10% |
| Dietary Fiber 5.0g | 17% |
| Sugars 3.29g | 2% |
| Protein 11.87g | 19% |
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