The first time that Greg cooked for me, this is what he made: the chicken tamale casserole. While the recipe is easy so it should be a cinch for any bachelor to make, it's a tasty meal that can come together quickly on a school night (or any other night where cooking feels like the last thing we want to do). And there might be enough for leftovers for lunch for the next day. Besides, it includes Fritos and who doesn't like Fritos?
Chicken Tamale Casserole
8 oz. bag of Fritos
1 rotisserie chicken
8 oz. of roasted green chile, chopped
1 large can of sweet corn
1 large can of black olives, chopped
2 large cans of tomato sauce (16 oz. each- or the 2-pound can)
1 pound cheddar cheese shredded (or other good melting cheese like colby)
Layer ingredients from the bottom to the top in two deep casserole dishes (or one large rectangular baking dish):
Start with a thin layer of tomato sauce then add the Fritos to cover the bottom 1 inch. Top that with the rotisserie chicken meat, 1/2 of corn, 1/3 olive, 1/2 green chile, and the rest of the can of tomato sauce. Sprinkle with garlic powder as desired. Then add enough cheese to cover the dish, garnish with remaining olives.
Heat in oven at 390 degrees (yes, you read that right) for 25 minutes or until it bubbles.