Tamale Casserole With Salsa
|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)|
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.