Time 4h15m Yield 6 servings. Number Of Ingredients 10 Steps:
In a skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef. , Transfer to a greased 3-qt. slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted.
Time 4h5m Number Of Ingredients 6 Steps:
Empty the cans of chili in to the crock of a 6 or 8 quart slow cooker. You can also use a homemade chili con carne, but make sure it is saucy. Spread the chili con carne over the bottom of the slow cooker. Unwrap the Del Real Cheese Tamales from the corn husks. Lay the tamales over the chili the length of the slow cooker. If the slow cooker is small, you can also cut the tamales in half or in to small pieces to fit. Sprinkle the onions on top of the tamales. Place the chips in a plastic bag and use a rolling pin to crush. Scatter the crushed chips on top of the onions and tamales. Sprinkle 1 cup of the cheese over the top. Cover and cook on low for 3 1/2 hours. Remove the cover and sprinkle the remaining 1 cup of cheese over on top. Replace cover and cook for another 30 minutes. Serve with shredded lettuce, diced tomatoes, guacamole, sour cream and salsa.
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.
Time 12h15m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Brown the Ground Beef and Chorizo together. Drain most of the fat off (but the chorizo has a lot of flavor, so reserve some of the fat for flavor). Pre-mix the egg, milk and cornmeal. Except for the cheese, put all the other ingredients into the crock pot (including the meats). Mix them thoroughly. Put the cornflour-egg-milk mix on top. Set the Crock pot to high or low. Cook for 5-6 hours on high or 10-12 hours on low. 5 or 10 minutes before serving, cover the top with the grated cheese.
Time 7h10m Yield 10 serving(s) Number Of Ingredients 9 Steps:
Place half of the diced onions in a 4-quart electric slow cooker. Top with half each of the salsa, the chili, beans and olives. Place 4 or 5 of the tamales on top. Cover the tamales with half of the chili strips. Repeat the layers, ending with the remaining chili strips. Cover and cook on the low setting 6 1/2 to 7 hours. Pass shredded cheese and sour cream on the side. Tip: If you are using frozen tamales, the wrappers will be easier to remove if you microwave them for a few seconds first. Also, if using frozen tamales, increase cooking time about 1 hour.
Time 7h25m Yield 8 servings. Number Of Ingredients 15 Steps:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. , Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through., In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted in the center comes out clean., Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.
Time 1h Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans. Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water. Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.
Time 5h20m Yield 6 Number Of Ingredients 9 Steps:
Place the ground beef in a skillet over medium heat, and cook and stir the beef until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder. In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker. Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.
Time 5h15m Yield 4 Number Of Ingredients 12 Steps:
In 12-inch nonstick skillet, cook beef and onion over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in beans and enchilada sauce. Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker. Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Serve with sour cream and green onions.
Yield 8 Number Of Ingredients 14 Steps:
In a large skillet, brown ground beef over medium heat until no longer pink; drain excess grease. Stir in the cumin, salt, chili powder and pepper. Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through. In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean. Sprinkle with cheese; cover and let stand for 5 minutes before serving.
