Here’s a recipe for Beef Tamale Nachos.
- Heat up El Monterey tamales according to instructions on package, remove tamales from package after hot and slice each tamale into 4 slices, keep warm and set aside for assembly.
- Combine cheese and canned tomatoes and chilies in a microwave proof bowl and heat for 9 minutes or until cheese is melted and mix up well; keep warm and set aside for assembly.
- On a large platter spread out a single layer of corn chips, pour 1/3 of the cheese sauce over chips, evenly distribute 2 sliced tamales over chips and cheese, along with a third of the tomatoes, green onions, and olives.
- Repeat layering process for two more layers and finish nachos in a 375ºF oven for 2 minutes or just enough to heat up cheese and tamales, careful not to toast the nacho chips too much. Serve hot and immediately.