Ingredients
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2 (15 ounce) cans black beans
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1 (15 ounce) can diced tomatoes
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1 (6 ounce) can tomato sauce
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4 cups chicken broth
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1 cup onion, diced
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1 tablespoon garlic, minced
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1 tablespoon cumin, ground
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1 tablespoon chili powder
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1 tablespoon red pepper flakes
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1 teaspoon kosher salt
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10 -12 frozen tamales (chicken, pork, or beef)
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1 teaspoon ground black pepper
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1 cup colby-monterey jack cheese, shredded
Instructions
- Combine all ingredients except tamales and cheddar cheese in large crockpot. Cook on low for 4 to 5 hours.
- Meanwhile, allow tamales to thaw just enough to be able to cut them.
- About 30 minutes prior to serving, add still-mostly-frozen tamales to crockpot and cook on high for 30 minutes.
- Serve with cheese sprinkled on top.