Tamale Dressing

24 cooked beef and pork tamales (husks removed)
4 cups 3-cheese blend (grated Cheddar, mozzarella and Jack cheeses)
28 ounces tomatoes with diced green chiles (Ro*Tel)
2 cups chopped onions
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon dark chili powder
1 to 3 teaspoons kosher salt, to taste

In a large bowl, crumble tamales by hand into bite-size pieces. (Do not use a mixer or food processor or the stuffing will be too dense.) Toss all remaining ingredients and add to the tamales. Place in a large greased baking pan or two 9-inch ovenproof dishes and bake at 350 degrees F for 20-30 minutes, until brown and hot throughout.

Serves 12.