Slow-Cooker Tamale Pie
Slow-cooker tamale pie is a flavorful, stick-to-your-ribs meal. Since it's easy to prepare, this recipe is great for potlucks or family dinners.
Prep time:
Cook time:
Serves: 8
Calories per serving: 142
Ingredients:
Cook time:
Serves: 8
Calories per serving: 142
1 pound ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) cornbread/muffin mixes
2 large eggs
1 cup shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional
Directions:
In a large skillet, cook the beef over medium heat until it's no longer pink. Drain any excess liquid, then stir in the cumin, salt, chili powder and pepper.
Transfer the seasoned beef to a 4-quart slow cooker. Stir in the black beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover the slow cooker and cook the tamale filling on low for six to eight hours or until it's heated through.
In a small or medium bowl, combine the cornbread mix and eggs. Spoon the mixture over top of the tamale pie filling. Cover and cook the tamale pie for one hour longer or until a toothpick inserted into the cornbread comes out clean.
Uncover the slow-cooker and sprinkle this slow-cooker tamale pie with cheese. Cover the pot and let the cheese melt for five minutes. Serve the tamale pie with sour cream and cilantro, if desired.
Source: tasteofhome.com
Transfer the seasoned beef to a 4-quart slow cooker. Stir in the black beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover the slow cooker and cook the tamale filling on low for six to eight hours or until it's heated through.
In a small or medium bowl, combine the cornbread mix and eggs. Spoon the mixture over top of the tamale pie filling. Cover and cook the tamale pie for one hour longer or until a toothpick inserted into the cornbread comes out clean.
Uncover the slow-cooker and sprinkle this slow-cooker tamale pie with cheese. Cover the pot and let the cheese melt for five minutes. Serve the tamale pie with sour cream and cilantro, if desired.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.