Slow Cooker Tamale Pie Recipe
- 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 Eggland's Best 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.
- 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.
Reviews for Slow Cooker Tamale Pie(40)
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Great flavor. This is an easy meal and hits the spot on a cold night.
We absolutely love this dish, instead of ground beef, I use ground turkey, you don't even notice! I tell everyone about this recipe, it is wonderful
We love this recipe and it is so easy to make
Very good. The jiffy mix, sour cream and flavors. Very good.
I'm usually a 3 course meal type of person...this is definately the exception. Love it!
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