Tamale Casserole - Crockpot

Tamale Casserole - Crockpot Recipe

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Vicki Butts (lazyme)


This is a great dish to share with friends on a cold day. It is easily assembled with store-bought tamales and needs no attention all day. Served with a salad, it's a complete meal. The recipe is from " The Best Slow Cooker Cookbook Ever" by Natalie Haughton.


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15 Min
7 Hr
Slow Cooker Crock Pot


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1 large
onion, diced
1 16-oz jar(s)
green tomatillo salsa
2 15-oz can(s)
chili con carne, without beans
1 15-oz can(s)
black beans, rinsed, drained
1 2-oz can(s)
sliced ripe olives, drained
tamales (chicken or beef), wrappers or husks removed
2 7-oz can(s)
whole green chilies, drained, cut into 1/2-inch strips
cheddar cheese, shredded, optional
sour cream, optional

How to Make Tamale Casserole - Crockpot


  • 1Place half of the diced onions in a 4-quart electric slow cooker.
  • 2Top with half each of the salsa, the chili, beans and olives.
  • 3Place 4 or 5 of the tamales on top.
  • 4Cover the tamales with half of the chili strips.
  • 5Repeat the layers, ending with the remaining chili strips.
  • 6Cover and cook on the low setting 6 1/2 to 7 hours.
  • 7Pass shredded cheese and sour cream on the side.
  • 8Tips:
    If you are using frozen tamales, the wrappers will be easier to remove if you microwave them for a few seconds first.

    Also, if using frozen tamales, increase cooking time about 1 hour.

Printable Recipe Card

About Tamale Casserole - Crockpot

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Latin American

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