Slow Cooker Beef Tamale Casserole

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  • 1 pound lean ground beef
  • 1 medium (1/2 cup) onion, chopped
  • 1 (4-ounce) can chopped mild green chiles
  • 1 (11-ounce) can Mexican-style corn, drained
  • 1 (10-ounce) can mild enchilada sauce
  • 9 (6-inch) corn tortillas
  • 6 (3/4-ounce) slices Land O Lakes Deli White American
  • Topping
  • Sour cream, if desired
  • Sliced green onion, if desired
  • Salsa, if desired


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.
Substitute 1 3/4 cups frozen corn.

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