Crock Pot Tamale Casserole Supremo

Submitted by Jim Trebilcox

"Absolutely flavor filled. Easy to make and economical."

 

• Ready In: 12hrs 15mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 lb ground beef
• 1⁄2 lb chorizo sausage (Mexican sausage)
• 1 (14 1/2 ounce) can whole kernel corn
• 1 (14 ounce) can tomatoes, cut up (Mexican style for seasonings)
• 3 1⁄2 ounces sliced black olives
• 1 tablespoon seasoning salt
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 egg, well beaten
• 1 1⁄4 cups milk
• 3⁄4 cup cornmeal
• 1⁄2 cup cheese, grated (pref. Monterey Jack and Cheddar)

directions

1. Brown the Ground Beef and Chorizo together.
2. Drain most of the fat off (but the chorizo has a lot of flavor, so reserve some of the fat for flavor).
3. Pre-mix the egg, milk and cornmeal.
4. Except for the cheese, put all the other ingredients into the crock pot (including the meats).
5. Mix them thoroughly.
6. Put the cornflour-egg-milk mix on top.
7. Set the Crock pot to high or low.
8. Cook for 5-6 hours on high or 10-12 hours on low.
9. 5 or 10 minutes before serving, cover the top with the grated cheese.

Reviews

[Karen From Colorado]

Delicious and easy to make. I think I might try it in the oven next time though. Spread that very nice cornmeal topping around a bit. I might also try some diced bell pepper or some mild green chilis when I do. I enjoyed this meal last night.

 

[Kathleen Traylor]

New to the group, this is the first recipe I tried... and I'm sold! This was simple, inexpensive, and absolutely delicious!!!

 

[Willam]

The best tamale pie I have eaten. I baked it as a casserole dish in the microwave oven and it came out just fine. I froze individual 6 oz. servings in the freezer and reheated them in the microwave. I am preparing it again now for the second time but am making the portions bigger.

 

[Mark H.]

Easy to make, inexpensive, excellent flavor. The chorizo really adds to the dish, which tastes just like tamales.

 

[enestvmel]

This was pretty darn easy! We really liked it. I made it for some company and they seemed to like it too. I'm always up for trying any recipe that doesn't have a cream soup in it! I had to make a few adjustments for what I had. I had some ground venison that I was needing to eat, so I used that instead. It was pretty good, since with a tamale it's usually pulled meat. The venison was, I won't say chewy, but there was more bite to it than hamburger would have. More like pulled meat. The chorizo I used was hot flavored. It made the whole dish pretty spicy, but you can use a milder type too. With the hot, I think my sister went through about 3 glasses of water, though she's not much of a spicy eater like we are. I don't use seasoning salt, so I just added a few shakes of salt. I also don't buy taco seasoning packs, so I just did what I do to may taco meat, a little garlic, paprika, chili powder, cumin, onion flakes, and pepper flakes. I also took someone's suggestion and doubled the tamale topping, only because when I added one amount it all seemed to soak right into the meat. It does bake up. It was good with double to topping though. I also forgot to put the cheese on the top, but it was fine without it. The biggest part of it was that it seemed to be a little overcooked. As per instructions I cooked put on high for 5-6, but it ended up being turned off at 4 1/2 and still was overcooked. I'd say by about an hour or so. I'm surprised, because I used my smartpot. I'd say if you work all day, you should still be ok on low. This will definitely be made again at our house! Thanks for the recipe!