SLOW COOKER BEEF TAMALE CASSEROLE
If you love enchiladas and tamales, you'll want to make this slow cooker recipe for an easy hearty dinner!
Provided by Land O'Lakes
Categories Casserole Ground Beef Slow Cooker Savory Cooking Beef Meat, poultry, and seafood Main Course
Yield 6 servings
Number Of Ingredients 12
Steps:
- Spray 4-quart slow cooker with no-stick cooking spray; set aside.
- Cook ground beef and onion in 10-inch skillet over medium-high heat until no longer pink; drain, if necessary. Stir in green chiles, corn and enchilada sauce.
- Place 3 tortillas in bottom of slow cooker; top with 1 1/3 cups meat mixture and 2 cheese slices. Repeat layers twice except last 2 cheese slices.
- Cover; cook on Low heat setting 3-4 hours or High heat setting 2-3 hours, or until bubbly. Turn off heat. Top with remaining 2 cheese slices. Cover; allow cheese to melt.
- Dollop each serving with sour cream; top with sliced green onion and salsa, if desired.
Nutrition Facts : Calories 400 calories, Fat 17 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 830 milligrams, Carbohydrate 36 grams, Fiber 3 grams, Sugar grams, Protein 23 grams
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
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 :
BEEF TAMALES
These are just like the tamales my Abuelita used to make for special occasions. This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwave until heated through.
Provided by jenn
Categories World Cuisine Recipes Latin American Mexican
Time 6h30m
Yield 36
Number Of Ingredients 17
Steps:
- Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
- Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
- Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
- Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
- Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
- Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
- Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 23.3 g, Cholesterol 38 mg, Fat 24.4 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 9.1 g, Sodium 247.6 mg, Sugar 0.2 g
SLOW- COOKED TAMALE CASSEROLE
Make and share this Slow- cooked Tamale Casserole recipe from Food.com.
Provided by carolinafan
Categories Meat
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain.
- In a bowl, combine the egg, milk and cornmeal until smooth.
- Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef.
- Transfer to a greased 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 435.6, Fat 23.2, SaturatedFat 10.4, Cholesterol 115, Sodium 696.3, Carbohydrate 33.8, Fiber 3.9, Sugar 4.6, Protein 25.6
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.
SLOW-COOKED TAMALE CASSEROLE
Make and share this Slow-Cooked Tamale Casserole recipe from Food.com.
Provided by seesko
Categories Meat
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Directions:
- In a skillet, cook beef over medium heat until no longer pink; drain. In a 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. Yield: 6 servings.
Nutrition Facts : Calories 435.6, Fat 23.2, SaturatedFat 10.4, Cholesterol 115, Sodium 696.3, Carbohydrate 33.8, Fiber 3.9, Sugar 4.6, Protein 25.6
SLOW COOKER TAMALE PIE
Steps:
- In a large skillet, brown ground beef over medium heat until no longer pink; drain excess grease.
- Stir in the cumin, salt, chili powder and pepper.
- Transfer to a 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 near the center comes out clean.
- Sprinkle with cheese; cover and let stand for 5 minutes before serving.
Nutrition Facts : Servingsize 1 serving, Calories 511 kcal, Fat 33 g, SaturatedFat 20 g, Cholesterol 100 mg, Sodium 2067 mg, Carbohydrate 21 g, Sugar 5 g, Protein 35 mg
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- In a large skillet or Dutch oven, heat a drizzle of oil over medium-high heat. Add beef and cook to brown 5-7 minutes on each side. Transfer to the crock of your slow cooker.
- Bring water to a boil in a medium saucepan. Stir in polenta and a pinch of salt. Turn down the heat to low and stir constantly for about 3-4 minutes. Cover the pan and let rest another 5 minutes. (Polenta will soften and absorb more liquid during this time). Stir in butter/oil and additional salt and pepper, to taste.
- Build a bowl! Build a base of polenta, then scoop warm beef on top and top with your favorite toppings!
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