Slow Cooker Tamale Casserole Recipes

SLOW COOKER BEEF TAMALE CASSEROLE

Steps:

• Spray 4-quart slow cooker with no-stick cooking spray; set aside.
• Cook ground beef and onion in 10-inch skillet over medium-high heat until no longer pink; drain, if necessary. Stir in green chiles, corn and enchilada sauce.
• Place 3 tortillas in bottom of slow cooker; top with 1 1/3 cups meat mixture and 2 cheese slices. Repeat layers twice except last 2 cheese slices.
• Cover; cook on Low heat setting 3-4 hours or High heat setting 2-3 hours, or until bubbly. Turn off heat. Top with remaining 2 cheese slices. Cover; allow cheese to melt.
• Dollop each serving with sour cream; top with sliced green onion and salsa, if desired.

SLOW COOKER TAMALE CASSEROLE RECIPE

Steps:

• Empty the cans of chili in to the crock of a 6 or 8 quart slow cooker. You can also use a homemade chili con carne, but make sure it is saucy. Spread the chili con carne over the bottom of the slow cooker. Unwrap the Del Real Cheese Tamales from the corn husks. Lay the tamales over the chili the length of the slow cooker. If the slow cooker is small, you can also cut the tamales in half or in to small pieces to fit. Sprinkle the onions on top of the tamales. Place the chips in a plastic bag and use a rolling pin to crush. Scatter the crushed chips on top of the onions and tamales. Sprinkle 1 cup of the cheese over the top. Cover and cook on low for 3 1/2 hours. Remove the cover and sprinkle the remaining 1 cup of cheese over on top. Replace cover and cook for another 30 minutes. Serve with shredded lettuce, diced tomatoes, guacamole, sour cream and salsa.

SLOW-COOKED TAMALE CASSEROLE

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef. , Transfer to a greased 3-qt. slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted.

TAMALE CASSEROLE - CROCK POT

Steps:

• 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.

SLOW COOKED TAMALE CASSEROLE

Steps:

• Brown ground beef in a skillet until cooked through. Drain off fat and set aside.
• In a bowl combine egg, milk, and cornmeal until smooth.
• Add corn, tomatoes, olives, taco seasoning, beef and half of cheese to the cornmeal mixture.
• Grease slow cooker and spread mixture in slow cooker.
• Cook on low for 4 hours. Sprinkle remaining cheese on top and cook on warm just until cheese is melted.

TAMALE PIE CASSEROLE

Steps:

• in large bowl mix corn meal, milk, set aside brown meat until crumbly, Drain and add taco seasoning to meat as package directs.
• add seasoned salt, tomatoes, corn, and olives add egg to corn meal mixture, put half into bottom of slow cooker (crockpot) add meat mixture, 1/2 cup of cheese, then cover with the remainder of corn meal mixture.
• cover and cook on high for 3-4 hours sprinkle remainder of cheese on top, recover and cook till melted, approx 5 min makes about 6 servings,.

EASY SLOW-COOKER TAMALE DINNER

Steps:

• In a small skillet, cook turkey over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. In a large bowl, combine egg, milk and cornmeal until smooth. Add tomatoes, corn, seasonings and turkey. , Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until edges are brown, 4-5 hours. Serve with cheese, sour cream and salsa. If desired, sprinkle with green onions.

SLOW-COOKER TAMALE PIE

Steps:

• In 12-inch nonstick skillet, cook beef and onion over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in beans and enchilada sauce.
• Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker.
• Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Serve with sour cream and green onions.

SLOW COOKER TAMALE PIE

Steps:

• Place the ground beef in a skillet over medium heat, and cook and stir the beef until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder.
• In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker.
• Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.

SLOW COOKER TAMALE PIE

Steps:

• In a large skillet, brown ground beef over medium heat until no longer pink; drain excess grease.
• Stir in the cumin, salt, chili powder and pepper.
• Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro.
• Cover and cook on low for 6-8 hours or until heated through.
• In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
• Sprinkle with cheese; cover and let stand for 5 minutes before serving.