Reviewed: Dec. 13, 2008

Very tasty and easy to do!! Dont forget to spray the crockpot with PAM or a cooking spray so that it doesnt stick. We used a potato masher to mash up the tamales which worked fabulously. Much less messy than mashing with a fork. The appearance of the dish isnt the most appealling (it looks kinda like a refried bean dip), but all the guests at the Christmas party last night devoured it. I got lots of compliments and will definately do it again. We bought two bags of chips (one bag of tortilla chips, one of corn chips) and ran out...I will do three bags next time.

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drayface15

Cooking Level: Intermediate

Living In: Peoria, Illinois, USA

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Reviewed: Sep. 19, 2007

Excellent Dip!My extended family loved this dip when I brought it to the last family get together Very tasty, and pretty easy to make.

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Kim

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Reviewed: Sep. 7, 2007

Update: Mar. 08, I made this again and didn't know what to do with the leftovers because it does make alot.... so I created "Encha-males". I warmed white corn tortillas to softened them, dipped them (both sides) in the warm Cowboy Dip, filled them with about a tablespoon of heated leftover shredded chicken and some shredded cheese. I suppose these could be held in a warm oven until you assemble as many as you want, but I served then immediately and just made more as we went along. The oven might dry them out too much. I also added more cheese to the top. Voila! My SO, who is mexican, wanted to know what the "gravy" was.... he said these were excellent! I served them with a salad and the borracho beans also from All Recipes. I hope you try this and enjoy it too! I served this to my card club and everyone loved it. It's not the healthiest dish, but what the heck... Thanks! I did add more hot sauce and used 1 lb of the Mexican velveeta... next time I will increase the "cheese"... I felt it needed more. For the person who said mashing the tamales was "messy"... I used my handy-dandy old fashioned potato masher and it was a breeze! This does make alot so be prepared to share! (Does anyone think it would freeze well?)

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Karen H

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Cuernavaca, Morelos, Mexico

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Reviewed: Dec. 23, 2006

I prepared this for a Christmas party at a friend's house and it was enjoyed by all! We had some left over and it tasted soooooo good! I will be making this again for another party. Smile!

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bernielovestocook

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Reviewed: May 21, 2006

My sister first introduced me to this recipe. She uses Hormel canned tamales, it makes it easier and less messy. This is a great recipe for folks who can't have spicy food.

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Katwoman

Cooking Level: Expert

Living In: Kansas City, Kansas, USA

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Reviewed: Apr. 24, 2006

I love this one, I added a little salsa because I didn't have enough of the tomato's and green chile's and it was great. Only downside was finding right temperature for the crock pot to keep it from burning to the bottom, but also keep it melted.

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SwondPooping

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 19, 2005

Loved this recipe. I made it for my teenage son's party. Everyone loved it. It was gone in no time! The only change I made was to add more cheese. We used Velveeta, the large block, I believe it's two pounds. I thought it alittle thick without the extra cheese. We didn't change anything else though, which surprised me. It wasn't too cheesy this way. Really good recipe -- thank you.

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Lynn S

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Reviewed: May 16, 2005

This was the hit of the party! I used mexican velveeta and jarred chili instead of canned as well as several dashes of lousiana hot sauce, chili powder and a tad of cumin. Everyone fought over the leftovers!!

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DZHOPE

Cooking Level: Expert

Home Town: Munford, Alabama, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Feb. 2, 2005

I was taught a very similar recipe back in the second grade (23 years ago) - just omit the tomatoes/chiles and use cheddar cheese instead of processed cheese - it's really great, so I can imagine this is just as good. I like to add a litte cumin and hot sauce.

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MDH

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Reviewed: Jan. 24, 2005

This wasn't awful, but wasn't a hit either. It was just OK. Sort of bland in my opinion.

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JenM

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Reviewed: Dec. 8, 2003

This is one of those classic dips that people love at get togethers. They'll keep coming back for more and beg for the recipe.

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happywifey

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Reviewed: Jan. 27, 2003

My husband and I liked the flavor of this dip, but it didn't melt in the slow cooker in 40 minutes. It didn't even melt after an hour, so I would recommend and alternative method of heating it up. Not sure I liked the consistency, either, but would probably make it again.

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KATHY STRONG

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Reviewed: Jan. 13, 2003

I didn't particularly like this recipe, it tasted too tamalalee. I don't know if it was the brand of tamales I used, but it was really thick. It was easy, as all I had to do was place it in the crock-pot and cook it. I don’t' think I will try this recipe again.

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OUIJA123

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Reviewed: Nov. 16, 2002

The recipe was a hit!!! Chopping/Mashing the tamales was very messy but well worth it. Everyone loved it.

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TIFF0502

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Reviewed: Sep. 25, 2002

This was so easy and delish, I made it for a beach party mexican themed buffet and 150 people (as much that was left) got to try it and loved it!! This is so tasty, many compliments were given!

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