Alamo Tamale Supper Crock Pot
Transform your weeknight dinners with the hearty, Tex-Mex-inspired Alamo Tamale Supper made effortlessly in a crock pot! This one-pot wonder combines tender, paper-wrapped canned tamales with a rich, savory blend of chili and refried beans, all topped with melty cheddar cheese for a comforting, crowd-pleasing meal. With just 10 minutes of prep, the slow cooker handles the rest, infusing the dish with bold flavors and a melt-in-your-mouth texture. Garnish with fresh cilantro and diced onions for a vibrant finish, and serve alongside sour cream and salsa for customizable Southwestern flair. Perfect for busy nights, this easy crock pot recipe makes a wholesome, satisfying meal for the whole family, complete with minimal cleanup!
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Recipe Information
Ingredients
- 8 pieces Canned tamales (wrapped in paper)
- 15 oz can Canned chili with no beans
- 16 oz can Canned refried beans
- 2 cups Shredded cheddar cheese
- 0.5 cup Diced onion
- 2 tbsp Chopped cilantro (optional)
- 1 cup Sour cream (optional, for topping)
- 1 cup Salsa (optional, for topping)
Instructions
Prepare the tamales by removing their outer tin foil or packaging but leave the paper wrappings intact as they hold the tamales together while cooking.
Spray the inside of a crock pot lightly with non-stick cooking spray to prevent sticking.
Arrange the tamales in the bottom of the crock pot, making sure they fit snugly without overlapping too much. Keep them in their paper wrapping.
In a medium-sized mixing bowl, combine the canned chili and refried beans. Stir well to create a smooth and even mixture.
Pour the chili and bean mixture over the tamales, ensuring they are fully covered.
Sprinkle half (1 cup) of the shredded cheddar cheese on top of the chili mixture.
Cover the crock pot with its lid and set it on low heat. Allow the dish to cook for 2 hours, until the tamales are warm and the cheese has melted into the sauce.
Once the cooking time is complete, carefully remove the tamales' paper wrappings using tongs, ensuring they stay intact.
Sprinkle the remaining 1 cup of shredded cheddar cheese on top, then cover for an additional 10 minutes to let the cheese melt.
Garnish the dish with diced onions and chopped cilantro. Serve with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
4344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.4 g | 294% | |
| Saturated Fat | 109.4 g | 547% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 11245 mg | 489% | |
| Total Carbohydrate | 373.6 g | 136% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 46.8 g | ||
| Protein | 178.2 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2592 mg | 199% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 4759 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
