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Nutrition Facts
Serving Size 1 (351g) Recipe makes 6 servings The following items or measurements are not included below: 1 tablespoon seasoning salt 1 1/4 ounces taco seasoning mix
Calories 554
Calories from Fat 305		(55%)
Amount Per Serving		%DV
	Total Fat 34.0g	52%
	Saturated Fat 13.2g	65%
	Monounsaturated Fat 15.1g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.7g
Cholesterol 133mg		44%
Sodium 1027mg		42%
Potassium 837mg		23%
Total Carbohydrate 32.6g		10%
	Dietary Fiber 3.9g	15%
	Sugars 3.6g
Protein 31.6g		63%
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Crock Pot Tamale Casserole Supremo

Recipe #9526 | ½ day | 15 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Jim Trebilcox
Jun 21, 2001

Absolutely flavor filled. Easy to make and economical.

SERVES 6 (change servings and units)

Ingredients

1 lb ground beef
1/2 lb chorizo sausage (Mexican sausage)
1 (14 1/2 ounce) can whole kernel corn
1 (14 ounce) can tomatoes, cut up (Mexican style for seasonings)
3 1/2 ounces sliced black olives
1 tablespoon seasoning salt
1 (1 1/4 ounce) package taco seasoning mix
1 egg, well beaten
1 1/4 cups milk
3/4 cup cornmeal
1/2 cup cheese, grated (pref. Monterey Jack and Cheddar)

Directions

1
Brown the Ground Beef and Chorizo together.
2
Drain most of the fat off (but the chorizo has a lot of flavor, so reserve some of the fat for flavor).
3
Pre-mix the egg, milk and cornmeal.
4
Except for the cheese, put all the other ingredients into the crock pot (including the meats).
5
Mix them thoroughly.
6
Put the cornflour-egg-milk mix on top.
7
Set the Crock pot to high or low.
8
Cook for 5-6 hours on high or 10-12 hours on low.
9
5 or 10 minutes before serving, cover the top with the grated cheese.

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Featured Reviews for This Recipe

From: Pawsfurthought

On Nov 11, 2009

This was great! I added some ground beef with the chorizo, added frozed kernel corn, and my own home made taco seasoning. The "tamale" on top was fabulous!!

0 people found this review helpful

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From: Chef #648485

On Aug 23, 2009

This was great! I made a few changes to accommodate what I had on hand, but they were not enough to change the essence of the recipe. The only "meat" I used was a 12oz. tube of "soyrizo" (vegetarian chorizo). I used fresh corn because I had 2 ears leftover and fresh tomatoes b/c I had a ton to use up. I added a 4oz. can of diced chile to compensate for the missing seasoning from the seasoned canned tomatoes. Also, I used more cheese (1/2 cup mixed in, 1/2 cup on top as called for at end of cooking). Overall very few changes and was SOOO GOOD!!! I also baked this b/c I was too impatient!! 1 hour @ 375=PERFECT!!

1 person found this review helpful

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From: Karen From Colorado

On Dec 4, 2001

Delicious and easy to make. I think I might try it in the oven next time though. Spread that very nice cornmeal topping around a bit. I might also try some diced bell pepper or some mild green chilis when I do. I enjoyed this meal last night.

6 people found this review helpful

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From: Kathleen Traylor

On Jun 26, 2001

New to the group, this is the first recipe I tried... and I'm sold! This was simple, inexpensive, and absolutely delicious!!!

6 people found this review helpful

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