Tamale Casserole - Crock Pot
Ready In: 7 hrs 10 mins
Serves: 10
Ingredients
- 1 large onion, diced
- 1 (16 ounce) jar tomatillo salsa, green
- 2 (15 ounce) cans chili con carne, without beans
- 1 (15 ounce) can black beans, rinsed, drained
- 1 (2 1/4ounce) can sliced ripe olives, drained
- 10 tamales, wrappers and husks removed
- 2 (7 ounce) cans whole green chilies, drained, cut into 1/2-inch strips
- cheddar cheese, shredded (optional)
- sour cream (optional)
Directions
- Place half of the diced onions in a 4-quart electric slow cooker.
- Top with half each of the salsa, the chili, beans and olives.
- Place 4 or 5 of the tamales on top.
- Cover the tamales with half of the chili strips.
- Repeat the layers, ending with the remaining chili strips.
- Cover and cook on the low setting 6 1/2 to 7 hours.
- Pass shredded cheese and sour cream on the side.
- Tip: 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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