Crockpot Corn Tamale Casserole

Crockpot Corn Tamale Casserole

Learn how to make Crockpot Corn Tamale Casserole. This is a very easy, delicious crockpot recipe. Karen Breyer will show you step-by-step how to cook Crockpot Corn Tamale Casserole. If you are looking for a new, easy crockpot or slow cooker recipe, I think you will love this easy recipe. If tamales are one of your favorite foods but you don’t have the time to make them from scratch, try this Crockpot Corn Tamale Casserole and enjoy the taste of tamales anytime!

This Crockpot Corn Tamale Casserole is a very healthy and easy recipe! This recipe is like a tamale pie but made in a crock pot or slow cooker. If you are looking for great dinner ideas, try this recipe today! To make it even better serve it with salsa, sour cream and guacamole. Try this Crockpot Corn Tamale Casserole today!

Crockpot Corn Tamale Casserole

Crockpot Corn Tamale Casserole

Ingredients

  • 1½ cups onion, chopped
  • 2 – 3 teaspoons olive oil
  • 1½ cups cornmeal
  • 2 – 10 ounce cans diced tomatoes with green chilies
  • 15 ounce can white beans (drained and rinsed)
  • 15 ounce can corn (drained)
  • ⅔ cup water
  • 2 eggs
  • ½ cup black olives, sliced or chopped (divided)
  • 1 tablespoon garlic, minced
  • 1 teaspoon cumin
  • 1 – 2 teaspoons chili powder
  • ½ – ¾ cup tomatoes, diced (canned, drained or fresh)
  • Cooking spray

Directions

  1. Sauté onions in olive oil over medium heat until the onions are soft.
  2. Spray the inside of the crockpot with cooking spray.
  3. Add to a large bowl: sautéed onions, cornmeal, diced tomatoes with chilies, beans, corn, water, eggs, ¼ cup black olives, garlic, cumin, and chili powder.
  4. Mix ingredients together and add to the Crockpot.
  5. Sprinkle tomatoes and ¼ cup olives over the mixture.
  6. Cook on high 4 – 5½ hours until the edges are lightly browned. Do not overcook.
  7. Serve.

NOTES:

  1. Great served with salsa, sour cream, and guacamole.
  2. You can use any white beans. I often use white kidney beans or great northern beans.
  3. Adjust the amount of black olives to your taste.
  4. Check the Crockpot a little early to make sure it does not burn.
  5. You can cut this recipe in half, just decrease the cooking time by 30 minutes.
  6. You can also use a 15 ounce can of diced tomatoes and a 4 ounce can of diced green chilies in place of a 10 ounce can of diced tomatoes and green chilies.

Many thanks to Karen Breyer for the great recipe and video for this super Crockpot Corn Tamale Casserole.

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