Tamale Shell Casserole

This recipe was a favorite of mine growing up.  I always thought my mom had created it until I saw a recipe for the same in a cookbook.  But like all good recipes, there are many versions and this is hers.






Brown:
1 to 1 1/2 pounds ground beef or ground turkey

Add:
2 15oz. cans tomato sauce
1 15oz can stewed tomatoes
1 tsp. garlic salt (or to taste)
1/2 tsp. pepper
sprinkle with chili powder and cumin, to taste  (more for a spicier dish)

Optional items:
1 green bell pepper, cut in chunks
1 onion, diced (I use 1/2 to 1 tsp of powder instead)

Ready to eat?
Cook 12 oz. of shell or elbow macaroni according to package directions.
After draining the pasta and returning it to the pot, add the sauce mixture and 4-6 cut-up tamales.

You can serve right from the pot or pour into a 9"x13" casserole and sprinkle generously with shredded cheddar or Mexican blend shredded cheese.  Place in 350 degree F oven until cheese melts, about 20 minutes.  Enjoy!

To enjoy later:
Freeze the meat, sauce, and spices in a 9-C container.  Freeze the tamales separately.  Put pasta in the cupboard labeled "Tamale Shell Casserole."  Defrost and follow directions for "ready to eat?"

Ready to freeze.

These are the tamales I used.