Slow Cooker Tamale Pie
TOTAL TIME: Prep: 25 min. Cook: 7 hours
YIELD: 8 servings.
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
Ingredients
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1 pound ground beef
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/2 teaspoon chili powder
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1/4 teaspoon pepper
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1 can (15 ounces) black beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
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1 can (11 ounces) whole kernel corn, drained
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1 can (10 ounces) enchilada sauce
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2 green onions, chopped
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1/4 cup minced fresh cilantro
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1 package (8-1/2 ounces) cornbread/muffin mix
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2 large eggs
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1 cup shredded Mexican cheese blend
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Sour cream and additional minced fresh cilantro, optional
Directions
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1.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
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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.
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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.
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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.
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