1 can 10 3/4oz cream of mushroom soup
1 ½ cup sour cream
½ cup chopped onion
¼ cup butter
1 tsp garlic salt
2 lbs potato’s peeled & chopped
3 cups shredded cheddar cheese
1 ½ cup stuffing mix
3 tbsp butter
Mix soup, sour cream, onion, butter and garlic salt in small bowl. Combine potatoes and cheese in the crock-pot, then pour mixture over potato mixture, mix well. Sprinkle with stuffing mix; drizzle with 3 tablespoons butter. Cover and cook on low 4-5 hours, or until potato’s are tender.
On a recent trip to see my Dad and Step mom all my brother could talk about was this tamale pie. After a few bites I could see why! You may want to consider serving it with tortilla chips and sour cream.
2 lbs ground beef
2 frozen beef tamales
1 large onion, chopped
3 cans whole corn
3 can tomato sauce
1 16 slice package American cheese, sliced or cubed
Brown the meat and onion together, and then drain. Place meat in your Rival crock-pot or other slow cooker; add the corn and tomato sauce. Stir. Chop up the tamales and add to crock-pot. Cut up and add cheese. Stir. Cook on low for 7-8 hours.
