Slow-Cooked Tamale Casserole Recipe

Slow-Cooked Tamale Casserole Recipe
Photo by: Taste of Home
Rating

50% would make again

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.

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  • 6 Servings
  • Prep: 10 min. Cook: 4 hours

Ingredients

  • 1 pound ground beef
  • 1 egg
  • 1-1/2 cups milk
  • 3/4 cup cornmeal
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 envelope chili seasoning
  • 1 teaspoon seasoned salt
  • 1 cup (4 ounces) shredded cheddar cheese

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: 1 serving (1 each) equals 386 calories, 17 g fat (9 g saturated fat), 101 mg cholesterol, 1,255 mg sodium, 31 g carbohydrate, 4 g fiber, 24 g protein.

Slow-Cooked Tamale Casserole published in Country Extra September 2001, p51

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Reviews for Slow-Cooked Tamale Casserole (2)

Slow-Cooked Tamale Casserole Recipe

Slow-Cooked Tamale Casserole

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Sep. 29, 2009 by RAStine

This is, hands down, my wife's favorite recipe for things I cook. Every time I cook it she just raves about it! I spice it up a little by adding Tobasco sauce.

Reviewed on Jun. 17, 2009 by usserys

This is a very good recipe that is quick and easy to prepare and everyone loved it.

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