Corn and Green Chili Tamale Casserole

Ingredients

• 4 servings avocado 
• 24 ounce beef frozen
• 1.5 teaspoons chili powder 
• 4 ounce pepper flakes diced green canned
• 1 cup cilantro leaves fresh chopped
• 10 ounce regular corn white yellow frozen
• 3  spring onion chopped
• 1 teaspoon ground cumin 
• 0.3 teaspoon pepper black
• 2 cups monterrey jack cheese grated
• 7 ounce salsa verde canned
• 0.3 teaspoon salt 
• 1 cup whipping cream 

Equipment

• bowl
• oven
• whisk
• microwave
• pie form

Directions

1. Preheat oven to 375°F.
2. Place frozen tamales in microwave and cook on high until thawed, about 5 minutes.
3. Remove husks.
4. Cut tamales in half lengthwise.
5. Place in single layer in 10-inch-diameter glass pie dish.
6. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro.
7. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend.
8. Drizzle over casserole.
9. Sprinkle grated cheese over top.
10. Bake casserole until heated through and bubbling, about 35 minutes.
11. Sprinkle with 1/2 cup cilantro.
12. Serve with avocado and more salsa, if desired.