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Slow Cooker Tamale Pie Recipe
Slow Cooker Tamale Pie Recipe photo by Taste of Home

Slow Cooker Tamale Pie Recipe

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4.5 51
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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
TOTAL TIME: Prep: 25 min. Cook: 7 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 7 hours
MAKES: 8 servings


  • 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 eggs
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • Sour cream and additional minced fresh cilantro, optional

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.


  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 near 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. Yield: 8 servings.
Originally published as Slow Cooker Tamale Pie in Taste of Home August/September 2010, p57

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.

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Reviewed Jan. 19, 2015

"Only rating this low cause of the lengthy prep time.

Haven't tried this yet but sounds like it might be a keeper, EXCEPT won't be using the slow cooker. When I use that I look for things I can "throw in" and go, not with a lot of prep time."

Reviewed Sep. 19, 2014

"I made this on the stovetop and then baked it in the oven. This is a very good recipe. Followed the recipe but added my own touches, added a small can of sliced olives, chopped green bellpepper, and used my own cornbread recipe. Brown & drained liquid from meat well, then added ingredients boil & simmer since I dont like too much liquid I reduced it by by later cooking with the lid off, then I poured it into a 9" pan, poured batter ontop and baked it as if I were baking my cornbread recipe. It was delicious. I like how the cheese melts and looked on the bread it went well with the whole dish. Hubby loved it. I had extra fillings which I had put away & used it on another day to make a tortilla roll just add monteray jack."

Reviewed Aug. 30, 2014

"We are retired so we found this to be much easier when not done in a crockpot, but on the stovetop and oven. I use frozen corn and make a batch of scratch cornbread. I also leave out the cilantro. I can make this often and on short notice since I usually have all the ingredients. I just brown the meat, add all the rest except for the cornbread mix, and bring it to a boil on the stove. I then pour the cornbread on top and cook in the oven for 35 minutes at 350 degrees."

Reviewed Jul. 6, 2014

"I doubled the spices for our tastes and it was perfect. Slow Cooker Tamale Pie is now my all-time favorite crockpot receipe!"

Reviewed Apr. 28, 2014

"We found this dish good, but not outstanding. It seems the beef was missing something so perhaps we'd like it kicked up a notch and I'll make it spicier the next time. The sour cream and cornbread mixture was really good w/ the entire dish."

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