CROCK-POT TAMALE DIP RECIPE
If you need an EASY dump-and-go dip recipe for a party look no further than this two-ingredient tamale dip recipe that uses just cream cheese and canned tamales. Look for the canned tamales in the Latin foods aisle of most major grocery stores.
Provided by Reader
Categories Dips
Time 1h3m
Number Of Ingredients 2
Steps:
- Open cans of tamales and check to see if the tamales are individually wrapped in paper (some brands are while some are not). If they are you will need to remove the paper wrapping from each tamale.
- Add the tamales (along with the sauce that they are packed in) and the cream cheese to a 4 to 5 quart slow cooker.
- Cover and cook on LOW for 1 hour.
- Using a spoon or spatula, break up the tamales and cream cheese a little bit making sure that there are still chunks of tamales.
- Recover slow cooker and continue cooking on LOW for an additional 30 to 60 minutes until all of the cream cheese is melted and the dip is creamy.
- Serve with tortilla chips.
Nutrition Facts : Calories 302 kcal, Carbohydrate 13 g, Protein 7 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 75 mg, Sodium 553 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SLOW-COOKER TAMALE PIE
Traditional tamales get a new wrap--golden corn muffin mix bakes in the slow cooker on top of the tamale filling.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 5h15m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 590, Carbohydrate 65 g, Cholesterol 115 mg, Fat 3, Fiber 7 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 15 g, TransFat 2 1/2 g
SLOW COOKER TAMALE PIE
This is a simple tamale pie recipe that tastes very similar to authentic tamales without all the work! I sometimes double this recipe and make it in a large slow cooker. This recipe is a big hit with my husband. Serve with various toppings such as sour cream, more cheese, salsa, green onions, tomatoes, etc.
Provided by Brandy
Categories Main Dish Recipes Casserole Recipes
Time 5h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 462.9 calories, Carbohydrate 41.7 g, Cholesterol 99.1 mg, Fat 22 g, Fiber 5.1 g, Protein 24.3 g, SaturatedFat 9.3 g, Sodium 1056.9 mg, Sugar 5.5 g
EASY SLOW-COOKER TAMALE DINNER
Here is a quick and easy dinner, which is very satisfying. No need to fool with corn husks here! My parents and friends often request this for dinner. -Laurel Lawshae, Round Rock, Texas
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
SLOW-COOKER BEEF TAMALE BOWLS
Pair saucy slow-cooked beef with cheesy polenta for a comforting, customizable meal that's oh-so easy to make.
Provided by Tieghan Gerard
Categories Entree
Time 4h30m
Yield 6
Number Of Ingredients 16
Steps:
- Add beef, taco seasoning mix and enchilada sauce to slow cooker. Top with onion and bell peppers. Cover and cook on Low heat setting 7 to 8 hours or High heat setting 4 to 6 hours.
- Remove beef; shred with 2 forks. Remove bell peppers and onions to plate. Stir beef back in to slow cooker; add beans. Keep on Low heat setting.
- Heat water to boiling in high-sided skillet. Reduce heat to medium; slowly beat in polenta. Cook 15 to 20 minutes, stirring frequently, until polenta is soft and thick. Keep warm; just before serving, stir in Cheddar cheese, butter, salt and pepper. If polenta seems too thick, add a tablespoon of butter or milk.
- Serve polenta on plates topped with shredded beef, bell peppers and onions. Add a dollop of mashed avocado, Mexican cheese blend, cilantro and crushed tortilla chips.
Nutrition Facts : ServingSize 1 Serving
SLOW COOKER TAMALE PIE
Canned beans and cornbread muffin mix speed up the prep on this crowd-pleasing main dish that's perfect for busy evenings and carry-in dinners. -Jill Pokrivka, York, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. , Transfer to a 4-qt. 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 in the center comes out clean., Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.
Nutrition Facts : Calories 393 calories, Fat 17g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 1066mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 6g fiber), Protein 21g protein.
CROCKPOT TAMALES
Make and share this CROCKPOT TAMALES recipe from Food.com.
Provided by avalontwilightdesig
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- If you're going to use the rotisserie chicken, combine the meat with the onion, garlic, can of green chilies, cumin, salt, and drained corn in a 4 quart (or so) crockpot and cook on high for 3-4 hours, or on low for 6. The onions need to be translucent before going into the tamales. If you don't have time for this step, skip the garlic and onion, and combine the chicken with the chiles, cumin, salt, and drained corn in a mixing bowl. Set aside.
- Soften the corn husks by soaking them in very hot water until they are quite pliable.
- To make the masa, combine all dough ingredients in a large mixing bowl, and beat on medium-to-high speed until everything is mixed well and the dough is spongy. Check the dough by dropping a little ball of it into a glass of water. It should float. If it doesn't float, this source says to continue to beat the dough.
- Take a bit larger than a golf-ball size piece of masa dough, and spread it into a wet corn husk. The dough should be about 1/4 inch thick--you do not want to see the corn husk through the dough. Add a bit of filling, and some cheese. Fold the corn husk over to join the edges of the masa. If you need to add more dough, do so---no filling should peek through. Fold all corn husk edges into the center and place into the bottom of an empty crockpot, seam side down (I used a 6.5 quart, and fit 19 inside).
- Repeat. Many, many, many times. It took me about 2 hours to make all of the tamales. If you find that your corn husks are unraveling, you can add another the other way to secure it, and tear off a long piece to tie around. I had to do this a few times. I also needed to add more hot water to the soaking husks to keep them pliable. If you need to step away from the tamale-making-process for a bit, put the lid on your crockpot to keep moisture inside.
- When the crockpot is full, put the lid on and cook on high for 4-6 hours, or until a tester tamale looks and tastes done. The tamales on the edges will cook a bit faster. Once your tester looks good (I used the same one, and kept re-wrapping it and adding it back when it wasn't ready), unplug the crockpot and keep the lid off. Don't unwrap any others until they've set for about 15 minutes. My tamales were cooked at 6 hours, but I began checking every 45 minutes at 4 hours.
Nutrition Facts : Calories 807.8, Fat 53.8, SaturatedFat 18, Cholesterol 145, Sodium 759.9, Carbohydrate 45.7, Fiber 4.2, Sugar 2.8, Protein 36.2
TOO EASY TAMALE DIP
Make and share this Too Easy Tamale Dip recipe from Food.com.
Provided by southern chef in lo
Categories Onions
Time 25m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Chop the tamales and add the rest of the ingredients and blend.
- Put in a fondue or a crock pot to keep warm.
- Serve with anything dipable.
Nutrition Facts : Calories 89.3, Fat 3.3, SaturatedFat 1.2, Cholesterol 10.6, Sodium 349.6, Carbohydrate 10.8, Fiber 1.9, Sugar 1.4, Protein 4.5
SLOW-COOKED TAMALE CASSEROLE
I've been making this recipe for years because my family really likes it. It's great for busy days because you make it earlier in the day and let it cook.
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 386 calories, Fat 17g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 1255mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 24g protein.
CROCK POT PORK TAMALE FILLING
I love using my Crock Pot and just happend to throw stuff from my pantry in a pot and there you go. The first time I made this, it was almost too hot to eat. Now I crave it. I've changed it here and there, so hopefully this recipe is the final one I came up with.
Provided by Shelly Goodman Wrig
Categories Pork
Time 10h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Toss all ingredients in a Crock pot and cook for min 10 hours (usually I'll start this the night before and let cook all night).
- Take out roast and strain the broth, reserving about 3 cups.
- Take all the"stuff" you strained out and put into a blender (you'll get a nice paste mixture).
- Mix in some of the reserved broth (but you don't want it to be too running) and blend once more.
- Shread your pork and place into a large bowl.
- Now mix all the stuff you blended into the meat.
- Make sure to taste it and adjust if you need more broth or salt and pepper.
- Spread mixture on your prepared masa or on a burrito shell.
- It's wonderfully flavored.
Nutrition Facts : Calories 273.4, Fat 8.8, SaturatedFat 3, Cholesterol 107.2, Sodium 117.1, Carbohydrate 7.8, Fiber 0.8, Sugar 1.8, Protein 39
TAMALE PIE FOR THE CROCK POT
Make and share this Tamale Pie for the Crock Pot recipe from Food.com.
Provided by JillAZ
Categories Savory Pies
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- Preheat crock pot to high.
- In a large skillet, cook beef and sausage in oil, until crumbled and no longer pink.
- Put meat in slow cooker reserving 1 T. of the liquid from the pan.
- Add reserved oil, onions, carrots and celery to the pan. Cook and stir until softened. Add jalapeno, chili powder, cumin, oregano, salt and pepper. cook and stir for about 1 minute. Add ketchup and refried beans an stir well. Add stock and corn and bring to a boil. Pour over meats in slow cooker and stir well to combine.
- To make the topping:.
- Mix dry ingredients together in a large bowl.
- Mix butter, egg and milk together and pour into dry ingredients. Stir just to blend.
- Fold in cheese and green chilies.
- spread over meat mixture in the crock pot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Topping will rise and get crusty and the meat will be bubbly and hot.
- Serve with a green salad for an easy meal.
Nutrition Facts : Calories 690.2, Fat 36.9, SaturatedFat 15.7, Cholesterol 124.5, Sodium 2023.2, Carbohydrate 57.1, Fiber 7.6, Sugar 10.8, Protein 36.2
TAMALE CASSEROLE - CROCK POT
DH hates tamales and I love them. I'm posting several recipes so that when he's out of town I can go on a tamale binge and know where to find the recipes! You can use either chicken or beef tamales for this. This one is from The Best Slow Cooker Cookbook Ever by Natalie Haughton.
Provided by lazyme
Categories Black Beans
Time 7h10m
Yield 10 serving(s)
Number Of Ingredients 9
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.
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