TAMALE CASSEROLE - CROCKPOT
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.
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 7h15m
Number Of Ingredients 9
Steps:
- 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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