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Slow Cooker Tamale Pie

Canned beans and corn bread/muffin mix speed up the prep on this crowd-pleasing main dish that’s perfect for busy evenings and carry-in dinners. —Jill Pokrivka, York, Pennsylvania

8 ServingsPrep: 25 min. Cook: 7 hours

Ingredients

1 pound 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
2 eggs
1 cup (4 ounces) shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional

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 4-qt. 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

2 of 2

Slow Cooker Tamale Pie (continued)

Directions (continued)

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. Yield: 8 servings.

Nutrition Facts: 1-1/4 cups (calculated without sour cream) equals 392 calories, 16 g fat (7 g saturated fat), 107 mg cholesterol, 1,149 mg sodium, 41 g carbohydrate, 5 g fiber, 21 g protein.