Slow Cooker Beef Tamale Casserole

Quick Info

Dinner Meat Over 30 min 6

Rating

0/5
Slow Cooker Beef Tamale Casserole

Description

15315
©2011 Land O'Lakes, Inc.

Ingredients

Casserole:

  • 1 lb. lean ground beef
  • 1 medium (1/2 cup) onion, chopped
  • 1 (4-oz.) can chopped mild green chiles
  • 1 (11-oz.) can Mexican-style corn, drained
  • 1 (10-oz.) can mild enchilada sauce
  • 9 (6-in.) corn tortillas
  • 6 (3/4-oz.) slices Land O' Lakes® Deli White American Cheese

Topping:

  • Sour cream, if desired
  • Sliced green onion, if desired
  • Salsa, if desired

Preparation

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 to 4 hours or High heat setting for 2 to 3 hours, or until bubbly. Turn off heat. Top with remaining 2 cheese slices. Cover; allow cheese to melt (5 to 6 minutes).

Dollop each serving with sour cream; top with sliced green onion and salsa, if desired.


*Substitute 1 3/4 cups frozen corn.

TIP: Use ground turkey instead of ground beef and add 1 cup cooked black beans.

TIP: To make ahead, cook ground beef as directed above. Add green chiles, corn and enchilada sauce; mix well. Refrigerate. When ready to cook, assemble in slow cooker; cook as directed.

There are no ratings and reviews at this time.

Register