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Slow Cooker Tamale Pie

 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


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.

2 of 2

Slow Cooker Tamale Pie (continued)

Directions (continued)

  • 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. Serve with
  • sour cream and additional cilantro if desired. Yield: 8 servings.
Nutritional 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.