• 8 Art’s Tamales
• 8oz Enchilada Sauce
• ½ Cup Onion
• 1/2 cup of shredded mozzarella
• 1/2 cup shredded mild cheddar

Thaw and remove wrappers from tamales. Open a can or jar of enchilada sauce (8 ounces). Pour 3/4 of sauce into bottom of pan. Lay 10 tamales on top sauce. Drizzle top of tamales with remainder sauce. Sprinkle with a little bit of cumin and salt and pepper to taste. Sprinkle with 1/2 cup of fresh finely chopped onions. Top with 1/2 cup of shredded mozzarella and 1/2 cup shredded mild cheddar. Bake for approximately 30-45 minutes in a 375 dregree oven until hot and bubbly. Serve with Spanish or plain rice.

• 1 Bag of Your Favorite Nacho Chips, Any Style
• Some Cheese or Cheese Sauce, Any Style
• Art’s Tamales

First heat your tamales, either with a steamer or just microwave them. Lay your chips out on a microwave safe plate. Crumble cooked tamales over chips. Add cheese, heat and serve.

• 18 Art’s Tamales
• 2 Cups Tomato Sauce
• 1 Cup Sour Cream
• 1 Boiled Chicken Breast
• 1 Cup Grated Cheese

Butter shallow baking dish. Place Art’s Tamales in a layer with tomato sauce, sour cream, shredded chicken, and grated cheese. Bake in oven until thoroughly heated. Salt to taste.

• 1 Can Cream-Style Corn
• 6 Art’s Tamales
• 1 Can Chili
• 2 Cups Grated Cheddar Cheese
• 2 Tablespoons Flour

Cut Art’s Tamales into small slices. Take grease off can of chili. Mix all ingredients, and blend well. Bake in casserole dish at 325 about 45 minutes.