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    You are in: Home / Mexican / Tamale Bake With Pinto Bean, Green Chilies, Corn & Cheese Recipe
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    Tamale Bake With Pinto Bean, Green Chilies, Corn & Cheese

    Average Rating:

    3 Total Reviews

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    • on January 27, 2010

      We loved this. I just mixed the corn in with the rest of the filling ingredients instead of layering. I added cumin to the filling ingredients. I also added more milk to make the cornmeal batter more runny.

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    • on November 09, 2009

      As the previous reviewer noted, I think the batter base and topping needs more milk - at least twice as much. However, as-is, it was still really delicious. I also added some avocado slices, sour cream and cilantro to the top when I served it. Yum!

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    • on April 21, 2009

      I love tamales …and I love the tamale bake! It was easy to make and great for leftovers. I was wondering about the batter, though. Mine wasn't runny, so i added more milk. Also it didn't seem like enough batter to cover a large pan--I used a smaller-size square baking dish and it seemed like just enough, but i might have laid it down a little thick, since it wasn't very runny. Still good though! And great flavor combo with orange juice :D

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    Nutritional Facts for Tamale Bake With Pinto Bean, Green Chilies, Corn & Cheese

    Serving Size: 1 (175 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 336.5
     
    Calories from Fat 118
    35%
    Total Fat 13.2 g
    20%
    Saturated Fat 6.6 g
    32%
    Cholesterol 52.0 mg
    17%
    Sodium 1007.5 mg
    41%
    Total Carbohydrate 40.4 g
    13%
    Dietary Fiber 8.9 g
    35%
    Sugars 3.6 g
    14%
    Protein 16.9 g
    33%

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