Slow Cooker Tamale Pie

Total Time

Prep: 25 min. Cook: 7 hours

Makes

8 servings

Updated: Oct. 02, 2023
Canned beans and cornbread 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
Slow Cooker Tamale Pie Recipe photo by Taste of Home

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 chiles, 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) cornbread/muffin mix
  • 2 large eggs
  • 1 cup shredded Mexican cheese blend
  • Sour cream and additional minced fresh cilantro, optional

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
  2. 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.
  3. In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted in the center comes out clean.
  4. Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

Nutrition Facts

1-1/4 cups: 393 calories, 17g fat (6g saturated fat), 95mg cholesterol, 1066mg sodium, 38g carbohydrate (11g sugars, 6g fiber), 21g protein.