Slow Cooker Tamale Pie

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Photographing food is not my best skill.
Photographing food made in a slow cooker is even more challenging- especially if you want to make it look good!
My family knows that before we can eat dinner, I have to photograph it. To help speed up this process, my husband will get in on the food presentation . . . he and I usually have a contest to see who can make and photograph the "best looking plate". He is so wonderful and supportive of me and my funny hobby. :)
This is one of his food presentation winners; I had no idea how to make this slow cooked dish look appetizing, but I must say that he did a great job!
With the cornbread topping, all you need is a simple green salad to round out this meal. It's so yummy and has a five-star reviews from everyone who tries it.

Slow Cooker Tamale Pie
Ingredients:
1 lb 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 chilies, 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) corn bread/muffin mix (I used Jiffy brand)
2 eggs
1 cup (4 ounces) shredded Mexican cheese blend

 

Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.
Makes about 8 servings. 


Recipe source: Taste of Home

Here are some more of our favorite slow cooker dishes:
 
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  1. Deon says:

    Haha! I hear ya about trying to make certain dishes photograph-worthy! Some of the best casseroles taste fantastic but look “meh” on the plate, but I must say that your husband did a stellar job here! This really does look delish! And, anything containing enchilada sauce automatically has my heart :D

    Deon @iPinnedIt.com

  2. Stephanie says:

    This recipe seriously ROCKS!!! I’ve made it twice now and my Husband loves it as much as I do :) I made it the 2nd time with a homemade enchilada sauce that I’ve loved using and the flavors were that much more intense! (Maybe because everything was from scratch, I don’t know) THANK YOU for this recipe! Definitely a keeper!!

  3. samantha says:

    I made this for dinner tonight–This meal was amazing, and earned rave reviews from my husband!! I did substitute ground turkey in place of the ground beef, but it made no difference! Will most certainly be making again soon! Thanks!

  4. Cristyandco says:

    Made this last night, everyone loved it! I used two boxes of Jiffy mix, as we love cornbread in my house, and my slow cooker is a 6 quart and one box didn’t cover the entire top. DELICIOUS!

  5. Lorie Liptak says:

    I LOVE this recipe! I prefer to use chicken and have tried white beans in lieu of black beans. The flavors are perfectly balanced and this stuff is better as leftovers!

    • Cyd says:

      We don’t put raw hamburger in the crock pot. There is just something about cooking it first and draining off the grease. We have only made it as the recipe directs. Hope this helps you. :)

  6. LL says:

    My family loved this and so did I. It felt filling and healthy. (Minus the cornbread!) I added 2 packages of cornbread because of a previous review, but 1 would have been just fine. I also put the hamburger in raw, and it came out just fine. I use really lean hamburger so I never get much grease out of it anyways and it’s 1 less step! Seems silly to me to cook something on the stove that is going to sit in the crockpot for EIGHT hours!

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