Tamale Rice Bowl

Serves: 6
Prep Time: 5 mins
Total Time: 25 mins

Ingredients
6 El Monterey Beef Tamales
6 cups Cooked Mexican Rice
3 cups Chile Con Carne
12 oz. Shredded Cheddar & Jack Mix
12 oz. Sour Cream
3 stalks Green Onions

Directions
1. Heat up El Monterey® Beef tamales according to the instructions on the package and hold.
2. In a medium sauce pan heat up on the stove top chile con carne; add water or stock to thin out if chile is too thick.
3. In a microwave proof bowl heat up Mexican rice in a microwave until done.
4. Carefully remove the husks from the tamales and chop them up into 3-4 pieces each.
5. Spoon one cup of hot rice into service bowl, place chopped tamale on top of rice, spoon hot chile over top of tamale and rice; garnish with cheese, a dollop of sour cream, olives, green onions