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Tamale Casserole With Salsa

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Ingredients
  Onion 1 Large, diced
  Tomatillo salsa 16 Ounce (1 Jar, Green)
  Canned chili con carne without beans 30 Ounce (Two 15 Ounce Cans)
  Canned black beans 15 Ounce, drained, rinsed (1 Can)
  Canned sliced ripe olives 2 1⁄4 Ounce, drained (1 Can)
  Chicken tamales/Beef tamales 10 , wrappers or husks removed
  Canned whole green chiles 14 Ounce, drained and cut into 1/2-inch strips (Two 7 Ounce Cans)
  Shredded cheddar cheese 1 Cup (16 tbs) (As Accompaniments)
  Sour cream 1 Cup (16 tbs) (As Accompaniments)
Directions

1. 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 chile strips. Repeat the layers, ending with the remaining chile strips.
2. Cover and cook on the low heat setting 6 1/2 to 7 hours. Pass shredded cheese and sour cream on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Chicken
Interest: 
Quick

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