tamale casserole - crockpot
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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prep time
15 Min
cook time
7 Hr
method
Slow Cooker Crock Pot
yield
10 serving(s)
Ingredients
- 1 large onion, diced
- 1 16-oz jars green tomatillo salsa
- 2 15-oz cans chili con carne, without beans
- 1 15-oz cans black beans, rinsed, drained
- 1 2-oz cans sliced ripe olives, drained
- 10 - tamales (chicken or beef), wrappers or husks removed
- 2 7-oz cans whole green chilies, drained, cut into 1/2-inch strips
- - cheddar cheese, shredded, optional
- - sour cream, optional
How To Make tamale casserole - crockpot
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Step 1Place half of the diced onions in a 4-quart electric slow cooker.
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Step 2Top with half each of the salsa, the chili, beans and olives.
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Step 3Place 4 or 5 of the tamales on top.
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Step 4Cover the tamales with half of the chili strips.
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Step 5Repeat the layers, ending with the remaining chili strips.
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Step 6Cover and cook on the low setting 6 1/2 to 7 hours.
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Step 7Pass shredded cheese and sour cream on the side.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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