Slow Cooker Beef Tamale Bowls Recipes
SLOW COOKER BEEF TAMALE CASSEROLE
If you love enchiladas and tamales, you'll want to make this slow cooker recipe for an easy hearty dinner!
Provided by Land O'Lakes
Categories Casserole Ground Beef Slow Cooker Savory Cooking Beef Meat, poultry, and seafood Main Course
Yield 6 servings
Number Of Ingredients 12
Steps:
- Spray 4-quart slow cooker with no-stick cooking spray; set aside.
- 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.
- 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.
- 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.
- Dollop each serving with sour cream; top with sliced green onion and salsa, if desired.
Nutrition Facts : Calories 400 calories, Fat 17 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 830 milligrams, Carbohydrate 36 grams, Fiber 3 grams, Sugar grams, Protein 23 grams
SLOW-COOKER BEEF TAMALE BOWLS
Pair saucy slow-cooked beef with cheesy polenta for a comforting, customizable meal that's oh-so easy to make.
Provided by Tieghan Gerard
Categories Entree
Time 4h30m
Yield 6
Number Of Ingredients 16
Steps:
- Add beef, taco seasoning mix and enchilada sauce to slow cooker. Top with onion and bell peppers. Cover and cook on Low heat setting 7 to 8 hours or High heat setting 4 to 6 hours.
- Remove beef; shred with 2 forks. Remove bell peppers and onions to plate. Stir beef back in to slow cooker; add beans. Keep on Low heat setting.
- Heat water to boiling in high-sided skillet. Reduce heat to medium; slowly beat in polenta. Cook 15 to 20 minutes, stirring frequently, until polenta is soft and thick. Keep warm; just before serving, stir in Cheddar cheese, butter, salt and pepper. If polenta seems too thick, add a tablespoon of butter or milk.
- Serve polenta on plates topped with shredded beef, bell peppers and onions. Add a dollop of mashed avocado, Mexican cheese blend, cilantro and crushed tortilla chips.
Nutrition Facts : ServingSize 1 Serving
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 :
More about "slow cooker beef tamale bowls recipes"
EASY CHICKEN TAMALE BURRITO BOWLS - HALF BAKED HARVEST
From halfbakedharvest.com
4.2/5 (85)Total Time 40 minsCategory Main CourseCalories 670 per serving
- Heat a very large skillet over medium- high heat and add the olive oil. When the skillet is hot, but not smoking (if it starts to smoke, turn heat down a bit and wait 5 minutes before adding the veggies) add the onions and red and orange peppers. Stir fry the peppers for 3-5 minutes, until they just begin to soften. Remove from the skillet and set aside. Keep warm by covering the plate with foil.
- Add another tablespoon of oil to the skillet. Add the chicken and brown on both sides, about 3-4 minutes per side. Once the chicken is browned all over add the the enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, cayenne, garlic and onion powder and bring everything to a boil. Reduce the heat to a simmer and simmer the chicken in the sauce for 10-15 minutes or until cooked through and shreds easily.
- Meanwhile, make the polenta. Pour the chicken broth and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the cheddar cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.
- When the chicken is done cooking remove the chicken from the heat and shred the chicken with 2 forks right in the sauce. If your peppers have cooled off too much I would toss them with the chicken to get them warm again. Toss in the black beans until warmed through.
SLOW COOKER BEEF TAMALE BOWLS • ONE LOVELY LIFE
From onelovelylife.com
Reviews 3Estimated Reading Time 4 minsServings 6-8
- In a large skillet or Dutch oven, heat a drizzle of oil over medium-high heat. Add beef and cook to brown 5-7 minutes on each side. Transfer to the crock of your slow cooker.
- Bring water to a boil in a medium saucepan. Stir in polenta and a pinch of salt. Turn down the heat to low and stir constantly for about 3-4 minutes. Cover the pan and let rest another 5 minutes. (Polenta will soften and absorb more liquid during this time). Stir in butter/oil and additional salt and pepper, to taste.
- Build a bowl! Build a base of polenta, then scoop warm beef on top and top with your favorite toppings!
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Reviews 25Estimated Reading Time 3 minsServings 8Total Time 6 hrs 30 mins
- In a large bowl, combine all of the meatball ingredients. Form into balls the size of a golf ball. Place in the bottom of a slow cooker.
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From magicskillet.com
Cuisine MexicanCategory BeefServings 8Total Time 7 hrs 10 mins
- In a large nonstick skillet, cook the ground beef over medium heat, stirring occasionally, until no longer pink. Drain. Stir in ground cumin, salt, chili powder, and black pepper.
- Transfer the spiced meat mixture to a 4-quart (4 L) slow cooker. Add drained black beans, tomatoes, corn, enchilada sauce, chopped green onions, and cilantro. Mix well.
- Meanwhile, in a small bowl, combine muffin mix and beaten eggs. Mix well. Open the lid and spoon the egg mixture over the beef mixture. Cover and cook for a further 1 hour or until a toothpick inserted in the center comes out clean. Allow staying for 5 minutes.
TAMALE CASSEROLE - MADE EASY IN THE SLOW COOKER!
From bunsinmyoven.com
Reviews 21Calories 617 per servingCategory Main Course
- Add the chicken, cheddar, soup, taco seasoning, green chiles, and milk to a mixing bowl and stir well to combine.
- Spread mixture into a greased 5.5 to 6 quart slow cooker. Using a smaller slow cooker will result in longer cook times.
- Add the cornbread mix, creamed corn, egg, and melted butter to a mixing bowl and stir well until combined.
SLOW COOKER TAMALE PIE | EASY BUDGET RECIPES BY ITS YUMMI
From itsyummi.com
Cuisine MexicanCategory Dinner, Main DishServings 8Total Time 4 hrs 45 mins
- Add diced onion, chilies, and garlic around the meat. Cover the meat in taco sauce. Cook on low for 4 hours (especially if pork as you do not want to overcook it).
- The last 30 minutes, combine all ingredients to make the masa topping. Shred the meat and add it back into the crock pot with an additional cup of water. Top the meat with the masa mixture. Top the masa mixture with shredded cheese if desired (cogita or cheddar). Cover and allow to cook for 30 minutes to an hour.
SHREDDED BEEF TAMALES - OR WHATEVER YOU DO
From orwhateveryoudo.com
5/5 (1)Category Main DishServings 40Total Time 6 hrs
- Place the beef chunks into a medium-sized bowl, cover with plastic wrap and place it into the fridge for 1-2 hours.
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