I got this recipe from my mother, who loved quick and easy meals for dinner. I made a few variations by adding spinach, bell peppers and fresh corn. The changes were well worth it––my family and friends love this dish!—Nancy Heishman, Las Vegas, Nevada
Fresh Spinach Tamale Pie Recipe photo by Taste of Home
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
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.
Cook, covered, on low until heated through, 3-4 hours. Sprinkle with bacon, cheese and additional green onions.