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Easy tamale casserole & guacamole chopped salad

1Deli rotisserie chicken, shredded
1/2 cup cilantro, coarsely chopped
1 (16-oz) container Deli mild peach mango
salsa
1/2 cup water
2 cups self-rising corn meal
2 cups shredded Mexican-blend cheese
2/3 cup frozen green peas
1/2 cup sliced green olives, drained
Aluminum foil
PREP
• Preheat oven to 375°F.
• Shred chicken (3 cups); chop cilantro.
STEPS
1. Combine all ingredients. Place mixture in 13- x 9-inch baking dish and cover; bake 35-40
minutes or until center is firm.
2. Remove foil. Bake 5-6 more minutes or until golden. Serve.

GUACAMOLE CHOPPED SALAD
INGREDIENTS
1 romaine lettuce heart, coarsely chopped
3 green onions, thinly sliced
2 plum tomatoes, diced
Juice of 1/2 lime
1 (7-oz) package Deli prepared guacamole
1/4 teaspoon kosher salt
1/4 teaspoon pepper
6 tostada shells
PREP
• Chop romaine (3 cups); slice green onions.
• Remove seeds from tomatoes; cut tomatoes into small pieces.
• Squeeze lime for juice (1 tablespoon).
STEPS
1. Combine all ingredients (except tostadas) until well blended.
2. Place tostada shells on serving plates. Mound salad on each shell. Serve.
CALORIES (per 1/6 recipe) 130kcal; FAT 8g; CHOL