Crock Pot Tamale Casserole Supremo
- 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
- Brown the Ground Beef and Chorizo together.
- Drain most of the fat off (but the chorizo has a lot of flavor, so reserve some of the fat for flavor).
- Pre-mix the egg, milk and cornmeal.
- Except for the cheese, put all the other ingredients into the crock pot (including the meats).
- Mix them thoroughly.
- Put the cornflour-egg-milk mix on top.
- Set the Crock pot to high or low.
- Cook for 5-6 hours on high or 10-12 hours on low.
- 5 or 10 minutes before serving, cover the top with the grated cheese.
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Reviews
-
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!
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RECIPE SUBMITTED BY
Jim Trebilcox
Anaheim, Calif
I'm 70 years old and retired. My wife works and lets me cook. I've been cooking since I was a bachelor and I can't remember how long ago that was.
I currently am the Chaplain at the Salvation Army's Adult Rehabilitation Center, where I pester the kitchen staff constantly.