Beef Tamale Dinner 5-Ingredient In Slow Cooker. Toss frozen beef tamales in the crock with 4 other ingredients and get a dinner so incredible your whole family will be fighting over seconds
This is the kind of recipe I lean on when the day’s been long and the clock seems to be moving faster than I am. I love it for busy nights. We skip cooking meat from scratch and use a quick trick from the freezer. Put strong beef tamales, still in their corn husks, into the slow cooker. Cover them with an easy, warm sauce. By dinner, they turn into yummy, saucy shredded beef that tastes like you worked hard all day. It has that real tamale taste in every bite. It makes me think of old church dinners in the Midwest, where tamale casserole vanished super fast. This one is even simpler: just five things, one pot, and your family will want more!
Scoop this yummy beef-tamale mix into bowls. Add extra shredded cheese on top for a filling main meal. It’s great over hot rice, in soft tortillas, or on crunchy chips for big nachos. Pair it with fresh stuff like chopped lettuce, tomato slices, or a fast cucumber salad to cut the richness. Warm corn or green beans with butter go perfect on a Midwest table with this no-fuss slow cooker dish.
Beef Tamale Dinner 5-Ingredient In Slow Cooker
Servings: 6
Make a cozy family dinner fast! Frozen beef tamales soak in a zesty sauce of broth, enchilada mix, and spicy tomatoes. They get soft and shreddy in the slow cooker, turning into rich, saucy beef goodness. Melt cheese on top for extra yum. Serve with rice or chips—everyone fights for seconds!
Ingredients
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10 frozen beef tamales, still in corn husks
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2 cups beef broth
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1 can (15 ounces) of red enchilada sauce (mild or medium)
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1 can (10 ounces) of chopped tomatoes with green chiles, with the juice still inside
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1 cup of shredded cheddar or Mexican mix cheese, split into two parts
Beef Tamale Dinner 5-Ingredient In Slow Cooker
Beef Tamale Dinner: Directions
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Lay the frozen beef tamales, still in their corn husks, flat and snug in the bottom of a 5- to 6-quart slow cooker. They can touch or overlap a bit, but keep them mostly in one layer for even cooking.
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In a bowl, mix the beef broth, red enchilada sauce, and whole can of diced tomatoes with green chiles (with all the juice) until smooth.
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Pour the sauce over the tamales evenly. Make sure they all get wet. Use a spoon to push some sauce down between them if needed.
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Put the lid on and cook on LOW for 6 to 7 hours, or HIGH for 3 to 4 hours. Tamales should be super soft and shred easy with a fork. Sauce bubbles at the edges.
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Use tongs to pull out and throw away the corn husks right in the cooker. The filling and dough will be soft—that’s good!
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Use two forks to shred and mix the tamales into the sauce. Stir until it’s a thick, saucy beef blend.
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Sprinkle 3/4 cup cheese on top. Cover and let sit on LOW or WARM for 5 to 10 minutes until cheese melts.
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Stir lightly if you want cheese mixed in, or leave it gooey on top. Add the last 1/4 cup cheese right before eating.
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Serve hot from the cooker with rice, tortillas, or chips. Add your favorite toppings and watch everyone grab seconds!