Ingredients for Alamo Tamale Supper Crock Pot
- 1 dozen (about 1 pound) frozen tamales
- 1/2 cup chopped yellow onion
- 1 (15-ounce) can of whole kernel corn, drained
- 1 (24-ounce) jar of your favorite tomato sauce
- 2 tablespoons chili powder
- 1 cup shredded cheddar cheese
- 1/4 cup sliced ripe olives
- 1 teaspoon cumin
- 1/2 teaspoon salt
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How to Make Alamo Tamale Supper Crock Pot
- Grease a 3-quart slow cooker (or a 5-quart slow cooker if doubling the recipe).
- Slice 1 dozen (about 1 pound) frozen tamales in half crosswise and arrange them in the bottom of the slow cooker.
- Sprinkle 1/2 cup chopped yellow onion evenly over the tamales.
- Add 1 (15-ounce) can of whole kernel corn, drained.
- In a medium bowl, whisk together 1 (24-ounce) jar of your favorite tomato sauce, 2 tablespoons chili powder, 1 teaspoon cumin, and 1/2 teaspoon salt.
- Pour the tomato-chili sauce mixture over the tamales and corn.
- Top with 1 cup shredded cheddar cheese and 1/4 cup sliced ripe olives.
- Cover and cook on low for 6-7 hours, or on high for 2-3 hours, or until heated through and cheese is melted and bubbly.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
22g
Fat
31g
Carbs
7g
