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Easy Slow-Cooker Tamale Dinner

Here is a quick and easy dinner, which is very satisfying. No need to fool with corn husks here! My parents and friends often request this for dinner. —Laurel Lawshae, Round Rock, Texas
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    4 servings


  • 1 pound ground turkey
  • 1 large egg, lightly beaten
  • 1-1/2 cups 2% milk
  • 3/4 cup yellow cornmeal
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup frozen corn, thawed
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Shredded cheddar cheese, sour cream and salsa
  • Chopped green onions, optional


  • In a small skillet, cook turkey over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. In a large bowl, combine egg, milk and cornmeal until smooth. Add tomatoes, corn, seasonings and turkey.
  • Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until edges are brown, 4-5 hours. Serve with cheese, sour cream and salsa. If desired, sprinkle with green onions.

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