Ingredients:

• 1 dozen prepared tamale (pork, beef or chicken)

• 1 (8 inch) prepared cornbread

• 28ounces diced tomatoes with green chilies

• 2 tablespoons olive oil

• 1 large onion, chopped

• 1 tsp. granulated garlic powder

• ½ tsp. dried oregano

• 1 tsp. cumin

• 1 tsp. dark chili powder

• 1 to 2 tsp kosher salt, to taste

• 8 ounces shredded Mexican blend cheese
   

Preparation:

1. Heat over to 350. Coat a 9 x 13 in baking dish with non stick spray.

2. Crumble or cut tamales and corn bread into small pieces, place in a large mixing bowl.

3. Drain juices from tomatoes, set aside.

4. Heat oil in a large skillet over medium-high heat, Saute onion for 5 minutes.

5. Add seasonings and drained tomatoes and cook for 5 minutes until heated and onion is tender.

6. Toss mixture lightly with tamales, cornbread and cheese. Keep mixture loose; don't overmix or pack down.

7. Transfer dressing to baking dish, bake for 30 to 40 minutes or until browned.