ALAMO TAMALE SUPPER
Nothing personal yet. Another crock pot recipe I found in my Mother's recipes from the 70's.
Provided by Peggi Anne Tebben
Categories Tacos & Burritos
Number Of Ingredients 7
Steps:
- 1. Slice tamales in half crosswise and arrange in bottom of greased Crock-Pot. Sprinkle chopped onion over tamales. Add corn. Mix tomato sauce and chili powder; pour into Crock-Pot. Top with grated cheese and sprinkle with sliced ripe olives. Cover and cook on Low setting for 5 to 7 hours (on High setting for 2 hours)
ALAMO TAMALE SUPPER
This sounds like an easy and tasty tamale dish.
Provided by Vicki Butts (lazyme)
Categories Casseroles
Time 6h10m
Number Of Ingredients 7
Steps:
- 1. Slice tamales in half crosswise and arrange in bottom of greased crock-pot.
- 2. Sprinkle chopped onion over tamales.
- 3. Add corn.
- 4. Mix tomato sauce and chili powder; pour into crock-pot.
- 5. Top with shredded cheese and sprinkle with sliced ripe olives.
- 6. Cover and cook on Low setting for 5 to 7 hours or on High setting for 2 hours.
- 7. Double recipe for 5-quart crock-pot.
FROZEN CHICKEN ONE DISH SUPPER (CROCK POT)
The crock pot is great because everything always comes out moist. With this recipe, you don't have to take the meat out ahead of time, just in the pot and go!
Provided by majakete
Categories One Dish Meal
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If using, put mushrooms and onion in bottom of crock pot.
- Place frozen chicken in crock pot.
- Combine soup (use 2 cans if you want to have more gravy) and milk and pour over chicken.
- Combine the stuffing mix, seasoning packet and water and spoon mixture over chicken.
- Cover and cook on low 8- 10 hours.
- Enjoy!
EASY SLOW-COOKER TAMALE DINNER
Here is a quick and easy dinner, which is very satisfying. No need to fool with corn husks here! My parents and friends often request this for dinner. -Laurel Lawshae, Round Rock, Texas
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, cook turkey over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. In a large bowl, combine egg, milk and cornmeal until smooth. Add tomatoes, corn, seasonings and turkey. , Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until edges are brown, 4-5 hours. Serve with cheese, sour cream and salsa. If desired, sprinkle with green onions.
Nutrition Facts :
SLOW-COOKED TAMALE CASSEROLE
I've been making this recipe for years because my family really likes it. It's great for busy days because you make it earlier in the day and let it cook.
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef. , Transfer to a greased 3-qt. slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 386 calories, Fat 17g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 1255mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 24g protein.
CROCKPOT TAMALES
Make and share this CROCKPOT TAMALES recipe from Food.com.
Provided by avalontwilightdesig
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- If you're going to use the rotisserie chicken, combine the meat with the onion, garlic, can of green chilies, cumin, salt, and drained corn in a 4 quart (or so) crockpot and cook on high for 3-4 hours, or on low for 6. The onions need to be translucent before going into the tamales. If you don't have time for this step, skip the garlic and onion, and combine the chicken with the chiles, cumin, salt, and drained corn in a mixing bowl. Set aside.
- Soften the corn husks by soaking them in very hot water until they are quite pliable.
- To make the masa, combine all dough ingredients in a large mixing bowl, and beat on medium-to-high speed until everything is mixed well and the dough is spongy. Check the dough by dropping a little ball of it into a glass of water. It should float. If it doesn't float, this source says to continue to beat the dough.
- Take a bit larger than a golf-ball size piece of masa dough, and spread it into a wet corn husk. The dough should be about 1/4 inch thick--you do not want to see the corn husk through the dough. Add a bit of filling, and some cheese. Fold the corn husk over to join the edges of the masa. If you need to add more dough, do so---no filling should peek through. Fold all corn husk edges into the center and place into the bottom of an empty crockpot, seam side down (I used a 6.5 quart, and fit 19 inside).
- Repeat. Many, many, many times. It took me about 2 hours to make all of the tamales. If you find that your corn husks are unraveling, you can add another the other way to secure it, and tear off a long piece to tie around. I had to do this a few times. I also needed to add more hot water to the soaking husks to keep them pliable. If you need to step away from the tamale-making-process for a bit, put the lid on your crockpot to keep moisture inside.
- When the crockpot is full, put the lid on and cook on high for 4-6 hours, or until a tester tamale looks and tastes done. The tamales on the edges will cook a bit faster. Once your tester looks good (I used the same one, and kept re-wrapping it and adding it back when it wasn't ready), unplug the crockpot and keep the lid off. Don't unwrap any others until they've set for about 15 minutes. My tamales were cooked at 6 hours, but I began checking every 45 minutes at 4 hours.
Nutrition Facts : Calories 807.8, Fat 53.8, SaturatedFat 18, Cholesterol 145, Sodium 759.9, Carbohydrate 45.7, Fiber 4.2, Sugar 2.8, Protein 36.2
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