I seriously love corn tortillas. For the longest time, I wasn’t sure why anyone would choose a corn tortilla over a chewy, delicious flour variety. Then I tasted one. I was hooked, and now I’ll choose corn over flour any day.
Corn tortillas are made from ground maize and actually pre-date the flour variety. They are also higher in nutrients and B vitamins than tortillas made from white flour. Given their versatility, there’s not much you can’t use a tortilla for: as a sandwich wrap, for tacos and burritos, for a pizza crust, a soup binding, a chip and much, much more.
You know I love my slow cooker, so here’s a recipe I tried recently. My kids LOVED it.
Slow Cooker Beef Tamale Casserole
1 lb lean ground beef
1 medium (1/2 cup) onion, chopped
1 (4 oz) can chopped mild green chiles
1 (11 oz) can Mexican-style corn, drained
1 (10 oz) can mild enchilada sauce
9 (6 inch) corn tortillas
6 (3/4 oz) slices white American cheese
Sour cream, if desired
Sliced green onion, if desired
Salsa, if desired
Spray 4-quart slow cooker with no-stick cooking spray; set aside.
Cook ground beef and onion in 10-inch skillet over medium-high heat until no longer pink; drain, if necessary. Stir in green chiles, corn and enchilada sauce.
Place 3 tortillas in bottom of slow cooker and top with 1 1/3 cups of the meat mixture and 2 cheese slices. Repeat layers twice except last 2 cheese slices.
Cover; cook on low heat setting 3 to 4 hours or high heat setting 2 to 3 hours, or until bubbly. Turn off heat. Top with remaining 2 cheese slices. Cover; allow cheese to melt.
Dollop each serving with sour cream; top with sliced green onion and salsa, if desired.
Nutritional Information: Calories Per Serving: 299, Calories from Fat: 114, Fat: 13 g, Cholesterol: 87 mg, Sodium: 620 mg, Carbohydrates: 17 g, Fiber: 2 g, Sugars: 5 g, Protein: 28 g