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.


☆☆☆☆☆ 0 votes

15 Min
7 Hr
Slow Cooker Crock Pot


  • 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
  • 10
    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


  1. Place half of the diced onions in a 4-quart electric slow cooker.
  2. Top with half each of the salsa, the chili, beans and olives.
  3. Place 4 or 5 of the tamales on top.
  4. Cover the tamales with half of the chili strips.
  5. Repeat the layers, ending with the remaining chili strips.
  6. Cover and cook on the low setting 6 1/2 to 7 hours.
  7. Pass shredded cheese and sour cream on the side.
  8. Tips:
    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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