There is probably no dish that you can make that is easier than this one or more fun to eat. Everybody loves it. Serve it with hot corn tortillas, spread with a little sweet butter.

8 prepared tamales ( about 3 ounces, each) from the refrigerated section in your market. Cut tamales into 1-inch slices.
1 chili brick ( 1 pound) from the refrigerated section in your market
1 can ( 1 pound ) stewed tomatoes, chopped. Do not drain.

1 cup sour cream
2 cups medium sharp Cheddar cheese, grated ( 4 ounces)
1/2 cup chopped green onions

In a 12-inch porcelain baker, place tamale slices evenly. Heat together the chili brick and stewed tomatoes until mixture is blended. (If chile is very thick, dilute with 1/2 cup beef broth.)

Spread chile mixture over the tamale slices. Spread sour cream on top and sprinkle with grated cheese and green onions. Heat in a 350° oven for about 30 to 40 minutes or until casserole is heated through and cheese is melted. Serve with pink rice. Serves 8.

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