XLNT Tamale and Chili Con Carne Recipes from the Vault
New Tamale and Chili Recipes are in the works and will be published soon here in the XLNT cookbook. But in the meantime, here are some classic recipes you'll remember from our old website. We’ve had many requests over the last six months to post some of the classic XLNT Tamale and Chili Con Carne recipes. They are easy to follow, quick to make and delicious! And one other great feature… they require few pots and pans to clean. Enjoy our XLNT Tamale and Chili Con Carne Recipes from the vault!
Tater Chili Casserole
Ingredients:
1 XLNT 16oz Chili Con Carne Tray - thawed
16oz. potato nuggets - thawed
1 large red pepper - chopped
1 green bell pepper - chopped
2 large onions - chopped
3 celery stalks - chopped
1 small can sliced black olives - drained
1 - 28 oz. can chopped tomatoes - drained
1 can hominy - drained (optional)
Directions:
Pre-heat oven to 425°. In a large pan, combine chili, bell peppers, onions and celery over medium heat for 15 minutes, stirring often. Add drained olives, drained hominy and drained tomatoes. Stir until well mixed and warm. Spread mixture into 9” x 11” casserole dish. Cover top with thawed potato nuggets. Bake for 20 minutes or until potatos are browned. (Makes 9 servings)
XLNT’s Basic Chili Recipe
Ingredients:
1 XLNT 16oz Chili Con Carne Tray - thawed
3 large onions - chopped
1 - 4 oz. can green chilies - chopped
2 - 28oz. cans chopped tomatoes
1 - 15oz. can tomato sauce
1 - 27oz. can kidney beans
Directions
In a large soup pan, place chopped onions and XLNT Chili. Over medium heat, stir together until onions are soft. Add green chili’s (with juice), chopped tomatoes, and tomato sauce. simmer, stirring occasionally, until warn. Drain and rinse kidney beans. Add to chili and cook an additional 15 minutes. Serve immediately or freeze for later (Makes 14 servings)
You can add your own ingredients to this basic recipe to make a dish that is uniquely yours!
Tamale Pie
Ingredients:
2 - 8oz. XLNT Beef Tamales - Chopped
1 - 16oz. ground beef
1 - Small can of green chilies - chopped
1 - Small can of black olives - chopped
1 - bunch of green onions - chopped
1 - 1/2 lb cheddar cheese - shredded
1 - 8oz. can of tomato sauce
1 - can of mexicorn
Directions:
Heat oven to to 350 degrees. Fry beef, discarding excess fat. Put all your ingredients in a baking pan (8x10 or 9x12) except half of the cheese and mix well. Springle the top with the remaining cheese. Bake 30 - 40minutes uncovered. Let stand at least 3 minutes before serving
CHILI CORNBREAD COMBO
Ingredients
1 XLNT 16oz - Chili Con Carne tray, thawed
24 oz. Chunky Salsa
1 - 8 1/2 oz. box cornbread muffin mix (may require milk and eggs)
1 cup grated cheddar cheese
2 Cups Cooked Rice (Optional)
Directions:
Pre-heat oven to 350°. Spray 9” x 11’’ glass casserole dish with non-stick spray. In a medium-sized saucepan, add chili, salsa and rice. Stir over low heat until warm. Set aside. Prepare cornbread mix according to package directions (be careful not to over mix). Spread cornbread Mixture over the bottom of casserole dish. Pour chili mixture over the cornbread and top with cheese. Bake 15 minutes or until the cornbread is lightly browned. (Makes 6 servings)