You’ll be surprised at how easy this slow cooker recipe of slow cooker tamale pie comes together. Using canned beans and a cornbread muffin mix it’s so easy to throw together.
If you like tamales, this recipe has that same delicious tamale taste without any of the hard work.
We knew this recipe would be a hit because most of our family loves tacos. But when you add the cornbread topping to this tamale pie, it takes this slow cooker recipe to a whole new level.
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.
can you add your own homemade cornbread topping?
We use the Jiffy cornbread batter in this slow cooker tamale pie. It’s inexpensive and so easy to make. It’s tasty and found in most grocery stores.
You could easily use your own recipe for cornbread muffins or bread. Our Easy Homemade Cornbread Recipe or our Cornbread Muffins recipes could work as the cornbread topping for this tamale pie.
Any of these options will work. You just want to cook it for the last hour of cooking. It should be set up and start to turn golden brown. When you insert a toothpick it should come out clean.
Ingredients to top of your tamale pie
This slow cooker recipe for tamale pie has endless possibilities for toppings. It’s a great way to get some veggies in for your family.
Here are some of our favorite toppings you could add to slow cooker tamale pie:
- Diced Tomatoes
- Shredded Lettuce
- Sliced Black Olives
- More Shredded Lettuce
- Diced Onions
- Sour Cream
how to make slow cooker tamale pie
Are you ready to make this easy slow cooker recipe for tamale pie? Add the ingredients and let your slow cooker do all the work for you. Here are the main ingredients needed for Slow Cooker Tamale Pie.
You may already have most of these ingredients on hand.
- In a large skillet, brown your ground beef until cooked through and no longer pink. Drain grease well.
- Stir in cumin, salt, chili powder, and pepper.
- Place the meat mixture in the slow cooker and stir in the beans, tomatoes, corn, enchilada sauce, onions, and cilantro.
- Cover and cook on low for 6-8 hours or until heated through.
- At the end of cooking time, combine cornbread mix and eggs in a small bowl. Spoon over meat mixture.
- Cover and cook for 1 hour longer or until toothpick inserted comes out clean.
- Sprinkle with cheese and cover, let stand for another 5 minutes or until cheese is melted.
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if you love cornbread, you’ll want to make these recipes
Serves: 8
15 minPrep Time
6 hr, 15 Cook Time
6 hr, 30 Total Time
Save RecipeIngredients
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon pepper
- 1 (15 ounce) can black beans (rinsed and drained)
- 1 (14.5 ounce) can diced tomatoes with green chilies (do not drain)
- 1 (11 ounce) can whole kernel corn (drained)
- 1 (10 ounce) can enchilada sauce
- 2 green onions (chopped)
- 1/4 cup fresh cilantro (chopped)
- 1 (8.5 ounce) package cornbread/muffin mix (I used Jiffy brand)
- 2 eggs
- 1 cup shredded Mexican cheese blend
Instructions
- In a large skillet, brown ground 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.
Notes
We like to serve this with sour cream on top.
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