Fresh Spinach Tamale Pie

• 8 frozen beef tamales, thawed
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 2 cups fresh or frozen corn
• 4 green onions, chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 teaspoon garlic powder
• 3/4 cup chopped sweet red pepper
• 3/4 cup sour cream
• 1 can (4 ounces) whole green chiles, drained and chopped
• 3 cups chopped fresh spinach
• 12 bacon strips, cooked and crumbled
• 2 cups shredded cheddar cheese
• Additional green onions, chopped

1. Place tamales in a single layer in a greased 6-qt. slow cooker. In a large bowl, combine beans, corn, onions, olives and garlic powder; spoon over tamales. In same bowl, combine pepper, sour cream and chiles; spoon over bean mixture. Top with spinach.
2. Cook, covered, on low until heated through, 3-4 hours. Sprinkle with bacon, cheese and additional green onions.

beef tamales, pinto beans, corn, green onions, olives, garlic, sweet red pepper, sour cream, green chiles, fresh spinach, bacon, cheddar cheese, green onions

Taken from www.tasteofhome.com/recipes/fresh-spinach-tamale-pie/ (may not work)