Tamale Casserole With Salsa Recipe
Summary
Ingredients
1 large onion, diced
1 (16-ounce) jar green tomatillo salsa
2 (15-ounce) cans chili con carne without beans
1 (15-ounce) can black beans, rinsed and drained
1 (2 1/4-ounce) can sliced ripe olives, drained
8 to 10 chicken or beef tamales, wrappers or husks removed
2 (7-ounce) cans whole green chiles, drained and cut into 1/2-inch strips
Shredded Cheddar cheese and sour cream, as accompaniments
Directions
1. 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 chile strips. Repeat the layers, ending with the remaining chile strips.
2. Cover and cook on the low heat setting 6 1/2 to 7 hours. Pass shredded cheese and sour cream on the side.
2. Cover and cook on the low heat setting 6 1/2 to 7 hours. Pass shredded cheese and sour cream on the side.
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