Tamale Casserole

Mamie Christopherson Rio Rancho, NM

Prep. Time: 10 Minutes
Cooking Time: 5–7 Hours


  • 2 lbs. frozen meatballs
  • 28-oz. can chopped tomatoes
  • 1 cup yellow cornmeal
  • 14- to 16-oz. can cream-style corn
  • 1 cup chopped stuffed green olives
  • ½ tsp. chili powder, optional

Ideal Slow Cooker Size: 4-Quart


  1. Microwave frozen meatballs for 4 minutes on
  2. Power 3, or until thawed. Place in slow cooker. Combine remaining ingredients in a mixing bowl. Pour over meatballs and mix well.
  3. Cover and cook on High 1 hour. Turn to Low and cook 4–6 hours. Check after 4 hours of cooking. The casserole is finished when it reaches a “loaf” consistency.