Tamale Casserole - Crock Pot

• 1 large onion, diced
• 1 (16 ounce) jar tomatillo salsa, green
• 2 (15 ounce) cans chili con carne, without beans
• 1 (15 ounce) can black beans, rinsed, drained
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 10 tamales, wrappers and husks removed
• 2 (7 ounce) cans whole green chilies, drained, cut into 1/2-inch strips
• cheddar cheese, shredded (optional)
• sour cream (optional)

1. Place half of the diced onions in a 4-quart electric slow cooker.
2. Top with half each of the salsa, the chili, beans and olives.
3. Place 4 or 5 of the tamales on top.
4. Cover the tamales with half of the chili strips.
5. Repeat the layers, ending with the remaining chili strips.
6. Cover and cook on the low setting 6 1/2 to 7 hours.
7. Pass shredded cheese and sour cream on the side.
8. Tip: If you are using frozen tamales, the wrappers will be easier to
9. remove if you microwave them for a few seconds first. Also, if using
10. frozen tamales, increase cooking time about 1 hour.

onion, salsa, black beans, olives, tamales, green chilies, cheddar cheese, sour cream

Taken from www.food.com/recipe/tamale-casserole-crock-pot-316006 (may not work)