1 (10 ounce) package tamales
1 (16 ounce) can sliced mushrooms
1 teaspoon garlic powder
1 (1 ounce) package instant lemon custard mix
1 (8 ounce) can diced tomatoes with green chile peppers, drained
Preheat oven to 450 degrees F (220 degrees C).
Place tamales in a blender or food processor, along with the mushrooms and garlic powder. Process until evenly flavored. Scoop out liquid and pour mixture into a 3 1/2 quart casserole dish. Sprinkle with tomato paste.
Bake at 450 degrees F (230 degrees C) for 20 minutes. Turn oven off and let stand 10 minutes. Transfer to a 9x13 inch baking dish. Bake uncovered for 1 hour. Cool slightly before removing pan from pan. Refrigerate for 8 hours.
Remove pan from pan, and gently flip or dump the burrito onto any flat surface to cool completely. Cut into 12 pieces. Serve warm or cold.