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Slow Cooked Corn And Chili Tamales

Ingredients
  Canned corn kernel 16 Ounce, drained (1 Can)
  Canned creamed corn 16 Ounce (1 Can)
  Canned chopped green chilies 4 Ounce, drained (1 Can)
  Onion 1 , peeled, chopped
  Eggs 4 , well beaten
  Canned tamales 16 Ounce, halved (1 Can)
  Grated processed cheese 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Grease a baking pan or dish.
2. In a slow cooker or crock pot, place a metal rack or stand on the base.
3. Pour 2 cups of hot water.

MAKING
4. In a bowl, combine first 5 ingredients and stir lightly but thoroughly until well mixed.
5. Pour the mixture into the greased baking dish.
6. Layer the tamale over the mixture
7. Sprinkle generously with cheese
8. Cover dish or pan with its lid or with a piece of foil sealed at the rim.
9. Cover the crock pot with its lid.
10. Cook the pudding on HIGH for about 3 1/2 hours or if you are not in a hurry, cook on LOW for about 7 hours, until set

SERVING
11. Serve corn tamales directly from the baking dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Corn
Preparation Time: 
10 Minutes
Cook Time: 
200 Minutes
Ready In: 
210 Minutes
Servings: 
6

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