Slow Cooker Tamale Pie Recipe
A tried-and-true slow cooker favorite - Tamale Pie! With ground beef, canned beans, lots of vegetables, and a cornbread topping, this will quickly become a family favorite.
Serving8
Ingredients
- 1 pound lean ground beef
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon chili powder
- ¼ teaspoon pepper
- 15.25 ounces black beans, 1 can, rinsed and drained
- 14.5 ounces diced tomatoes with green chilis, 1 can, undrained
- 11 ounces whole kernel corn, 1 can, drained
- 10 ounces enchilada sauce, 1 can
- 2 green onions, diced
- ¼ cup fresh cilantro, chopped
- 8.5 ounces Jiffy Cornbread Mix, 1 package
- 2 eggs
- 1 cup shredded Mexican cheese blend
Instructions
- In a large skillet, brown ground beef over medium heat until no longer pink; drain excess grease.
- 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 before serving.
Notes
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
Nutrition
Calories: 395 kcal · Carbohydrates: 45 g · Protein: 26 g · Fat: 13 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 90 mg · Sodium: 922 mg · Potassium: 610 mg · Fiber: 8 g · Sugar: 10 g · Vitamin A: 590 IU · Vitamin C: 7 mg · Calcium: 158 mg · Iron: 5 mg