Slow Cooker Beef Tamale Casserole Food

SLOW-COOKED TAMALE CASSEROLE

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.

SLOW COOKED TAMALE CASSEROLE

Steps:

• Brown ground beef in a skillet until cooked through. Drain off fat and set aside.
• In a bowl combine egg, milk, and cornmeal until smooth.
• Add corn, tomatoes, olives, taco seasoning, beef and half of cheese to the cornmeal mixture.
• Grease slow cooker and spread mixture in slow cooker.
• Cook on low for 4 hours. Sprinkle remaining cheese on top and cook on warm just until cheese is melted.

SLOW- COOKED TAMALE CASSEROLE

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.

TAMALE CASSEROLE - CROCK POT

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.

BEEF TAMALE CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Combine 1/4 cup cheese and next 7 ingredients (through chilis) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9 inch baking dish coated with cooking spray.
• Bake at 400 degrees for 15 minutes or until set.
• Pierce entire surface liberally with a fork.
• Top with browned ground beef.
• Sprinkle with remaining 3/4 cup of cheese.
• Pour enchilada sauce over top.
• Bake at 400 degrees for 15 minutes or until cheese melts.
• Remove from oven; let stand 5 minutes.
• Cut into 8 pieces.
• Top with sour cream if desired.

BEEF TAMALE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Make the cornmeal layer by mixing yellow cornmeal, 1/2 teaspoon salt and 4 cups water in a saucepan.
• Over medium heat, bring mixture to a boil.
• Reduce heat and then cook, stirring, until thickened (about 5 minutes).
• In a large skillet, cook beef, onion, bell pepper and garlic until meat is longer pink and vegetables are tender (about 5 minutes).
• Stir in seasonings, tomatoes, beans and corn and simmer for about 5 minutes.
• Spray a 9x13-inch baking dish with non-stick spray (or large casserole dish).
• Spoon in meat mixture.
• Spread cornmeal mixture over and then sprinkle with cheese.
• Bake, uncovered, until bubbly and cheese is melted, about 30 minutes.
• Let stand 10 minutes before serving.

SLOW-COOKED TAMALE CASSEROLE

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.