Tamale Casserole Crockpot Recipes

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.

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.

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.

Steps:

• 1. Place half of the diced onions in a 4-quart electric slow cooker.
• 2. Top with half each of the salsa, the chili, beans and olives.
• 3. Place 4 or 5 of the tamales on top.
• 4. Cover the tamales with half of the chili strips.
• 5. Repeat the layers, ending with the remaining chili strips.
• 6. Cover and cook on the low setting 6 1/2 to 7 hours.
• 7. Pass shredded cheese and sour cream on the side.
• 8. Tips: 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.

Steps:

• Brown ground beef and onion in skillet.
• Drain grease.
• mix peppers and tomato together.
• cut 4 tortillas into bite size pieces.
• i used a pizza cutter to slice into eights.
• layer tortilla slices on bottom of crock pot make a layer of ground beef layer peppers and tomatoes repeat layers twice top with cheese cook on low 2-4 hours. I usually leave the cheese off until the last 30-45 minutes of cooking.
• serve with sour cream, hot peppers (jalapeno), salsa and refried beans to garnish.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper.
• Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat.
• Stir pinto beans and crushed tomatoes into the beef mixture.
• Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture.
• Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes.

Steps:

• Brown the Ground Beef and Chorizo together.
• Drain most of the fat off (but the chorizo has a lot of flavor, so reserve some of the fat for flavor).
• Pre-mix the egg, milk and cornmeal.
• Except for the cheese, put all the other ingredients into the crock pot (including the meats).
• Mix them thoroughly.
• Put the cornflour-egg-milk mix on top.
• Set the Crock pot to high or low.
• Cook for 5-6 hours on high or 10-12 hours on low.
• 5 or 10 minutes before serving, cover the top with the grated cheese.