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Slow Cooker Beef Tamale Casserole
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1 pound lean ground beef

1 small (1/2 cup) onion, chopped

1 (4-ounce) can chopped mild green chiles

1 (11-ounce) can Mexican-style corn,   drained

1 (10-ounce) can mild enchilada sauce

9 (6-inch) corn tortillas

6 (3/4-ounce) slices Land O Lakes® Deli American


Sour cream, if desired

Sliced green onion, if desired

Salsa, if desired

 *Substitute 1 3/4 cups frozen corn.

How to make

  1. STEP 1

    Spray 4-quart slow cooker with no-stick cooking spray; set aside.

  2. STEP 2

    Cook ground beef and onion in 10-inch skillet over medium-high heat until no longer pink; drain, if necessary. Stir in green chiles, corn and enchilada sauce.

  3. STEP 3

    Place 3 tortillas in bottom of slow cooker; top with 1 1/3 cups meat mixture and 2 cheese slices. Repeat layers twice except last 2 cheese slices.

  4. STEP 4

    Cover; cook on Low heat setting 3-4 hours or High heat setting 2-3 hours, or until bubbly. Turn off heat. Top with remaining 2 cheese slices. Cover; allow cheese to melt.

  5. STEP 5

    Dollop each serving with sour cream; top with sliced green onion and salsa, if desired.

Tip #1

- Use ground turkey instead of ground beef and add 1 cup cooked black beans.

Tip #2

- To make ahead, cook ground beef as directed above. Add green chiles, corn and enchilada sauce; mix well. Refrigerate. When ready to cook, assemble in slow cooker; cook as directed.

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