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Chili-Tamale Casserole

1996 Cookoff Winner

10 White Castle hamburgers
2 tbsp. olive oil
1 jar tamales
2 cans chili con carne (1 with beans, 1 without beans)
2 pkgs. sharp cheddar cheese, grated
1 bunch green onions, chopped

Remove burgers from buns. If frozen, crumble meat. If fresh, cut into very small pieces. Brown the burger in the olive oil until it is crumbly and crisp. Place the tamales at the bottom of a greased 9 × 13-inch. casserole. Cover tamales with chili. Sprinkle liberally with cheese. Add the cooked burger meat. Top with chopped green onions, using part of the tops. Bake in a 350° moderate oven until hot and bubbly. Place buns on foil-lined cookie sheet. Spread each bun half heavily with garlic butter and place under the broiler for a minute or two. Serve with casserole. Serves 6.

Submitted by Carol M. Miller of Northumberland, NY

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