Texans love tamales. They’re part of our culinary heritage – and you can buy great tamales of all flavors from roadside stands, taco stands and at the supermarket. The next time you’re looking for a quick and easy, filling casserole to feed a small crowd, try this tasty creation. You can prepare the casserole ahead of time and bake it when you’re ready!


Serves 6-8.

1 dozen tamales, preferably pork or chicken, shucked
3 chicken breasts, poached, boned, and shredded
1 jar Fredericksburg Farms Fredericksburg Peach Salsa
1 (14½ ounce) can cream-style corn
1 (4 ounce) can sliced black olives
8 ounces (2 cups) shredded sharp cheddar cheese


Preheat oven to 350 degrees. Grease a 9" x 13" casserole dish. Line the bottom of the dish with the tortillas. Scatter the shredded chicken evenly over the tamales. In a bowl whisk together the Fredericksburg Peach Salsa and cream-style corn, blending well. Pour over the chicken. Scatter sliced olives and cheddar cheese over the top. Bake in preheated oven for 45 minutes, or until hot and bubbly.