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Slow Cooker Hot Tamale Casserole

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Camille Gabel

Blog Name

Growing Up Gabel

Slow Cooker Hot Tamale Casserole

Cheese Tamales; Arroz on the side

Layers of chili, tamales, chips and cheese are slow cooked to perfection. An easy slow cooker recipe the entire family will love!

Serves 6

5 Minutes

4 Hours

  • 2 (14 oz.) cans chili con carne (or a homemade chili con carne)
  • 5-6 Del Real Cheese Tamales
  • 1/2 cups of onion, chopped
  • 2 cups corn chips or tortilla chips
  • 2 cups shredded Mexican blend cheese, divided
  • Shredded lettuce and diced tomatoes for garnish

Empty the cans of chili in to the crock of a 6 or 8 quart slow cooker. You can also use a homemade chili con carne, but make sure it is saucy. Spread the chili con carne over the bottom of the slow cooker. Unwrap the Del Real Cheese Tamales from the corn husks. Lay the tamales over the chili the length of the slow cooker. If the slow cooker is small, you can also cut the tamales in half or in to small pieces to fit. Sprinkle the onions on top of the tamales. Place the chips in a plastic bag and use a rolling pin to crush. Scatter the crushed chips on top of the onions and tamales. Sprinkle 1 cup of the cheese over the top. Cover and cook on low for 3 1/2 hours. Remove the cover and sprinkle the remaining 1 cup of cheese over on top. Replace cover and cook for another 30 minutes. Serve with shredded lettuce, diced tomatoes, guacamole, sour cream and salsa. Makes 6 servings