Skillet Tamale Pie

• 2 small onions
• 1 red bell pepper
• 2 zucchini
• 4 (8 ounce) packagesprepared refrigerated beef tamales
• 1 cup hot water
• 2 cups shredded cheddar cheese
• 8 cups shredded lettuce
• 12 cup sour cream

1. Chop the onions, pepper, and zucchini.
2. Place half of the veggies in a 12-inch skillet.
3. Cut the tamales in half lengthwise and place them, filling-side up, on top of the veggies.
4. Add the hot water to the skillet and top the tamales with the remaining veggies.
5. Heat to boiling, reduce heat to low, cover, and simmer 35 minutes.
6. Sprinkle with cheese.
7. Cover and cook 5 minutes longer until cheese melts.
8. Serve over shredded lettuce, topped with a dollop of sour cream.

onions, red bell pepper, zucchini, tamales, water, cheddar cheese, shredded lettuce, sour cream

Taken from www.food.com/recipe/skillet-tamale-pie-322093 (may not work)