Fresh Spinach Tamale Pie

Name: Fresh Spinach Tamale Pie
Ingredients: 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

13 ingredients

2 steps

Ingredients

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

Directions

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.