Ingredients
8 frozen beef tamales, thawed2 cans (15 ounces each) pinto beans, rinsed and drained2 cups fresh or frozen corn4 green onions, chopped1 can (2-1/4 ounces) sliced ripe olives, drained1/2 teaspoon garlic powder3/4 cup chopped sweet red pepper3/4 cup sour cream1 can (4 ounces) whole green chiles, drained and chopped3 cups chopped fresh spinach12 bacon strips, cooked and crumbled2 cups shredded cheddar cheeseAdditional green onions, chopped
Preparation
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.
