Slow Cooker Tamale Pie
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.
Servings: 8
Equipment
- Slow Cooker 5-or 6-quart size
- Large Skillet
- Mixing Bowl
Ingredients
Meat Mixture
- 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
Filling
- 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)
Top Cornbread Crust
- 1 8.5-oz box Cornbread Mix
- 2 Eggs
- 1 Diced Jalapeño, seeds removed
Finish
- 1 cup Shredded Mexican Blend Cheese
- Chopped Cilantro
Garnish
- Sour Cream
- Avocado
Instructions
Prep
- 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.
Cook the Meat
- 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.
- Add the meat mixture to the crock.
Make the Filling
- 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.
- Cover the slow cooker and cook on Low for 4-5 hours, or until heated through and bubbly, stirring once halfway through cook time.
Make the Top Cornbread Crust
- 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.
- Add spoonfuls of the batter on top of the filling across the top. Do not stir. Cover and cook 1 hour.
- 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.
Finish
- 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.
- Serve and garnish as desired. We like sour cream and avocado.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge.
Nutrition
Calories: 385kcal
