Slow Cooker Tamale Pie is a flavorful comfort food recipe that combines the best of a Tex-Mex casserole with the ease of slow cooking. Made with seasoned ground beef (or turkey), black beans, corn, and enchilada sauce, all topped with a golden, jalapeño cornbread crust. This crockpot dinner is always a hit. A great weeknight dinner idea, or serve at a Game Day party or for Cinco de Mayo.
CrockPot Tamale Pie
Tamale pie is a classic recipe that is inspired by the flavors of traditional tamales. This dish features a savory meat and bean filling layered under a warm, cheesy cornbread crust that cooks up fluffy in your slow cooker.
Think of it like a tamale-inspired casserole that’s perfect for casual weeknight meals or festive gatherings. My version is simple, satisfying, and loaded with Tex-Mex flavor.
Why Make Slow Cooker Tamale Pie?
✅ One-pot meal — no need to heat up the oven
🌶️ Bold Tex-Mex flavor
⏱️ Prep in just 15 minutes
🥘 Feeds a crowd — serves 8
🪑 Easy cleanup
Crock pot tamale pie has a lot of flavor with minimal effort. It’s one of those easy slow cooker recipes you’ll find yourself making often!
While this crockpot recipe does require a few steps, like browning the meat and adding the cornbread topping partway through, each step is easy and worth the effort.
The result is a slow cooker dinner that goes way beyond just a stew. And you can switch it up to suit your taste.
Ingredients in Tamale Pie Recipe
Ingredients You'll Need to Make Crockpot Tamale Pie Recipe:
Exact amounts are on the recipe card below.
MEAT MIXTURE
• Lean Ground Beef or Ground Turkey
• Spices: Salt, Black Pepper, Cumin, Chili Powder, Garlic Powder, Onion Powder
FILLING
• Black Beans
• Diced Tomatoes with Green Chilies
• Corn Kernels
• Red Enchilada Sauce
• Diced Green Chiles
CORNBREAD TOPPING
• Cornbread Mix
• Eggs
• Diced Jalapeño
• Diced Green Chiles
FINISH & GARNISH
• Shredded Mexican Blend Cheese
• Fresh Cilantro, Lime
• Sour cream and Sliced Avocado
Slow Cooker Tamale Pie Variations
- Turkey Option: Use lean ground turkey for a lighter version.
- Vegetarian Tamale Pie: Skip the meat and double the beans. You can also add sautéed zucchini or mushrooms for extra flavor and texture.
- Spice Level: Add more jalapeños or hot sauce if you like it spicy.
- Green Chile Chicken Version: Use shredded cooked chicken and green enchilada sauce instead of red for a zesty twist.
- Cheesy Cornbread Topping: Stir ½ cup shredded cheddar into the cornbread batter for an extra cheesy crust.
Tamale Pie Tips
- Slow Cooker Size: A 5 or 6-quart slow cooker works best for this recipe.
- Avoid Soggy Cornbread: Make sure to use the tea towel under the lid to absorb steam, or cook with the lid slightly ajar for the last 10 minutes.
- Gluten-Free Option: Use a gluten-free cornbread mix to make this recipe gluten-free.
- Make Ahead: Prep the meat and mix the filling up to 1 day in advance.
How to Make Tamale Pie in the Slow Cooker
1) Prep Everything First
Spray your crock pot insert with cooking spray. Open and drain canned ingredients, measure out spices, and chop your jalapeño.
2) Brown the Meat
Cook the ground beef in a skillet over medium heat until browned. Drain grease, then stir in salt, pepper, cumin, chili powder, garlic powder, and onion powder. Transfer seasoned meat to the crockpot.
3) Add the Filling
Stir in black beans, corn, diced tomatoes with green chilies, enchilada sauce, and 1 can of undrained green chiles.
4) Slow Cook the Base
Mix everything thoroughly. Cover and cook on LOW for 3 to 4 hours, stirring once halfway through, until heated through and bubbly.
5) Make the Cornbread Topping
About 1 hour before serving, mix together the cornbread mix, eggs, drained can of green chiles, and diced jalapeño in a bowl. Don't over mix!
6) Add the Cornbread Batter
Drop spoonfuls of the batter over the hot filling in the crockpot — do not stir. Place the lid with a tea towel underneath to absorb condensation and prevent soggy cornbread (see photo). Cook on LOW for another 1 hour.
7). Add Cheese and Serve
Sprinkle shredded cheese over the top during the last 5 minutes of cooking. Let it melt, then scoop and serve with your favorite toppings. We like Fresh Cilantro, Sour cream, and Sliced Avocado.
Great Recipe for Any Occasion
This Slow Cooker Tamale Pie recipe is perfect for:
• Cinco de Mayo parties
• Game Day gatherings
• Family dinners
• Potluck events
• Game nights
• When you want comfort food but it's too hot to turn the oven on!
Storage Instructions
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• To reheat, place individual portions in the microwave and heat in 30-second increments until warmed through.
• For larger amounts, reheat in a covered oven-safe dish at 325°F for about 15–20 minutes or until hot.
• To freeze, allow the tamale pie to cool completely. Transfer portions to freezer-safe containers or wrap tightly in foil and place in a zip-top freezer bag.
• Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
More Yummy Crockpot dinners
Slow Cooker Marry Me Chicken
Slow Cooker Split Pea Soup
Slow Cooker Ham with Brown Sugar Glaze
Slow Cooker Honey Garlic Meatballs
Whether you call it crock pot tamale pie, slow cooker tamale casserole, or a crockpot Tex-Mex dinner, this slow cooker casserole is sure to become a favorite meal!
Slow Cooker Tamale PieHas a great Tex-Mex flavor and a flavorful cornbread top crust. A great dinner recipe for feeding the family, Game Day, or Cinco de Mayo.
- 1 pound Lean Ground Beef (or ground Turkey)
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 15-oz can Black Beans, drained & rinsed
- 1 10-oz can Diced Tomatoes & Green Chilies
- 1 15-oz can Corn Kernels, drained
- 1 14-oz can Red Enchilada Sauce
- 2 4-oz cans Diced Green Chiles, divided (drain one can)
- 1 8.5-oz box Cornbread Mix
- 2 Eggs
- 1 Diced Jalapeño, seeds removed
- 1 cup Shredded Mexican Blend Cheese
- Chopped Cilantro
- Sour Cream
- Avocado
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Gather all of the ingredients and prep them. Open the cans, drain the corn & beans, measure the spices, and spray the crock with cooking spray, etc. It helps to have it all ready to go.
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In a large skillet, brown the ground beef, breaking it up. Drain any grease. Then add the salt, pepper, cumin, chili powder, garlic powder, and onion powder and Stir well.
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Add the meat mixture to the crock.
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To the slow cooker, add the black beans, corn, tomatoes with green chiles, 1 can of the diced green chiles (the undrained one), and the enchilada sauce. Mix together well.
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Cover the slow cooker and cook on Low for 4-5 hours, or until heated through and bubbly, stirring once halfway through cook time.
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1 hour before serving, mix up the cornbread topping: In a mixing bowl, add the cornbread mix, eggs, the other can of diced green chiles (drained), and the diced jalapeño. Mix together using a fork, but don't over mix.
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Add spoonfuls of the batter on top of the filling across the top. Do not stir. Cover and cook 1 hour.
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TIP: Place a tea towel underneath the lid and fold the excess fabric up over the lid to capture the excess moisture. This helps the cornbread crust from becoming too moist. See the photo in the post.
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About 5 minutes before serving, sprinkle the cheese over the cornbread topping. Replace the lid and let the cheese melt while you set the table.
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Serve and garnish as desired. We like sour cream and avocado.
Store leftovers in an airtight container for up to 4 days in the fridge.
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