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tamale casserole - crockpot

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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.

yield 10 serving(s)
prep time 15 Min
cook time 7 Hr
method Slow Cooker Crock Pot

Ingredients For tamale casserole - crockpot

  • 1 lg
    onion, diced
  • 1 16-oz jar
    green tomatillo salsa
  • 2 15-oz can
    chili con carne, without beans
  • 1 15-oz can
    black beans, rinsed, drained
  • 1 2-oz can
    sliced ripe olives, drained
  • 10
    tamales (chicken or beef), wrappers or husks removed
  • 2 7-oz can
    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.

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