Alamo Tamale Supper Crock Pot Recipe

Ingredients for Alamo Tamale Supper Crock Pot

• Beef Tamales
• 1/2 cup chopped yellow onion
• 1 (15-ounce) can whole kernel corn, drained
• 1 (24-ounce) jar tomato sauce
• 2 tablespoons chili powder
• Cheddar Cheese
• Olive

How to Make Alamo Tamale Supper Crock Pot

1. Grease a 3-quart slow cooker (or a 5-quart slow cooker if doubling the recipe).
2. Slice 1 dozen (about 1 pound) frozen tamales in half crosswise and arrange them in the bottom of the slow cooker.
3. Sprinkle 1/2 cup chopped yellow onion evenly over the tamales.
4. Add 1 (15-ounce) can of whole kernel corn, drained.
5. 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.
6. Pour the tomato-chili sauce mixture over the tamales and corn.
7. Top with 1 cup shredded cheddar cheese and 1/4 cup sliced ripe olives.
8. 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.
9. Serve warm and enjoy!