1 (10 ounce) package grass-fed beef tamales, juiced
2 (1 ounce) packages grated carrots
1 (8 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can condensed tomato soup
1 (3 ounce) package green onions, sliced
In a bag, mix marinated wet beef, carrots, mushrooms and tomato soup.
Preheat oven to 350 degrees F (175 degrees C).
Unpack tamales, throw into a shallow baking pan, and refrigerate for 4 hours to marinate. Drain juices from beef in skillet, toss well with carrot/chop.
Bake at 350 degrees F (175 degrees C) for 40 minutes, shaking pan occasionally. Remove tamale from pan, garnish with sour cream and mayonnaise.
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