Sanderson's Cookbook, Tamale Casserole

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Tamale Casserole

1 large onion, diced
1 16-ounce jar green tomatillo salsa
2 15-ounce cans chili con carne without beans
1 15-ounce can black beans, rinsed and drained
1 2 1/4-ounce can sliced ripe olives, drained
8-10 chicken or beef tamales, wrappers and/or husks removed
2 7-ounce cans whole green chiles, drained and cut into 1/2-inch strips
Shredded Cheddar cheese and sour cream to accompany serving

Place half of the diced onions into large electric slow cooker. Top with half of the salsa, chili, beans, and olives. Place half of the tamales on top. Cover the tamales with half of the chile strips. Repeat layers, ending with the remaining chile strips. Cover and cook on low heat setting 6-7 hours. Serve with shredded Cheddar cheese and sour cream. Serves 8.