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Slow-Cooker Tamale Pie

Serves: 6
Total Calories: 504

Ingredients

2 cups chicken broth or bouillon
1 cup yellow cornmeal
1 tablespoon fresh chopped cilantro
1/2 pound pork sausage
1 pound beef stew meat, cut into 1/2 inch cubes
1 onion, chopped
1/2 cup celery finely chopped
1 mild green chili, seeded and chopped
1/2 cup sun dried tomato, chopped
1 (8-ounce) can whole kernel corn, drained
1 (7-ounce) jar sliced ripe olives, drained
1/2 teaspoon salt
1/8 teaspoon pepper
whole or halved ripe olives (optional for garnish)

Directions:

Bring broth or bouillon to boil in medium saucepan. Stirring constantly, slowly add cornmeal. Simmer mixture 5 minutes, stirring occasionally. Stir in cilantro. Using a greased spatula, spread cornmeal mixture on bottom and about 2 inches up sides of slow-cooker. In large bowl, combine sausage, stew meat,onion,celery, green chili, sun-dried tomatoes, corn, sliced olives, salt and pepper. Carefully spoon into center of cornmeal-lined pot. Cover and cook on LOW 7-8 hours. Garnish with ripe olives, if desired.

Nutritional Facts:

Serves: 6
Total Calories: 504
Calories from Fat: 146

This Slow-Cooker Tamale Pie recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.


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