Tamale Casserole - Crock Pot - cooking recipe

Ingredients

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)

Preparation

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