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Slow-Cooked Tamale Casserole Recipe

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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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Slow-Cooked Tamale Casserole Recipe

Prep: 10 min. Cook: 4 hours

Yield: 6 Servings

10 240 250

Ingredients

1 pound ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
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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.

Nutritional 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.

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

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Reviews for Slow-Cooked Tamale Casserole (11)

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Slow-Cooked Tamale Casserole

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Reviewed on Dec. 29, 2011 by johnsonya

John loved this recipe

Reviewed on Oct. 15, 2011 by Bellinvoz

I and my family love this, I added a medium onion,1/2 green & red pepper cut into the beef & cooked together, black beans & 1 jalepeno & 1 chili pepper for a little spice. And yes mine to burned some on the side but that is the best part with a little crunch added withot the burnt taste.

Reviewed on Oct. 07, 2011 by saasnelson

I have made this several times and my family LOVES it. I have tried it with chicken as well as beef - we love both. Also, we substitute black beans in place of the olives. :) YUMMY!

Reviewed on Sep. 01, 2011 by lady091094

Very bland and mushy. My family did not like.

Reviewed on Sep. 21, 2010 by mommyjen29

On a special diet and can't use milk so I used half and half. It did burn on the sides. Did anyone have this problem? If so what did you do? I think my slow cooker cooks fast also.

Reviewed on Sep. 13, 2010 by mythyagain@yahoo.com

This is the second time that I've made this dish. To spice it up some, I used an envelope of taco seasoning instead of the chili seasoning.

Reviewed on Feb. 27, 2010 by rachellestratton

My family loved this recipe. I used skim milk, 2% cheese and extra lean ground beef. This dinner is good for a busy night.

Reviewed on Feb. 27, 2010 by betty2680

I would use more seasoning than the recipe calls for,and seasoned chopped tomatoes

Reviewed on Feb. 08, 2010 by htrimnal

This cooks up with the consistency of a dense Mexican cornbread. Very easy - next time I'll halve the corn and add beans and jalepenos. I'll definitely be making this one again!

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.

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