Slow Cooker Tamale Pie Recipe
- 1 pound ground turkey or 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
- 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(45)
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really good and easy.
Easy and tasty! A winner.
easy meal very tasty I cooked mine on top of the stove then put it in 9x9 pan topped it off with jiffy mix and baked at 400 for 15 min
Holy cow this was scrumptious! I will definitely be making this again. I did add a little diced green pepper and next time I will kick up the heat with a little cayenne, red pepper flakes, and a bit more cumin. Fun recipe and will be sharing with friends.
Very good and easy, I did cut the chili powder in half. Thanks for the recipe.
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