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Slow Cooker Tamale Pie

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
  • 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) cornbread/muffin mix
  • 2 large eggs
  • 1 cup 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 in the center comes out clean.
  • Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

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Average Rating:
  • Googeegaga
    Oct 25, 2019

    I used a homemade corn muffin batter. This was delicious!

  • Rachel
    Jul 26, 2019

    I couldn't believe how quick and simple this was to prep, and my family went crazy for it! We've had it 2 times in 2 weeks and the family is calling it a favorite.

  • foxyhottcakes
    May 6, 2019

    YUM! I did this on the stovetop with ground turkey, homemade enchilada sauce and gluten-free cornbread. It was delicious and I can't wait to dig into some leftovers tomorrow for lunch!!

  • SuSey22
    Apr 23, 2019

    I love anything w corn bread but this was great! We had guests and this was perfect, put in the slow cooker and leave it until hr before serving , then add corn bread mix , It was a huge hit, even the young kids! I served a salad w green goddess dressing on the side .

  • Julie
    Mar 7, 2017

    This was so delicious! A genuine delight. Loved by all!

  • paul3303
    Mar 24, 2016

    I am not a big fan of corn bread but this recipe was a big hit for me. Thank you for sharing.

  • rivera1544
    Jan 14, 2016

    Really good and easy to change/add to based on preferences

  • Darkshadow1958
    Oct 17, 2015

    This is awesome and easy to make in the crockpot. My adult kids love it and never any leftovers. The best recipe ever

  • jtea808
    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.

  • lizzy1950
    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.