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
Ingredients
- 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
Reviews
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.
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!!
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 .
This was so delicious! A genuine delight. Loved by all!
I am not a big fan of corn bread but this recipe was a big hit for me. Thank you for sharing.
Really good and easy to change/add to based on preferences
This is awesome and easy to make in the crockpot. My adult kids love it and never any leftovers. The best recipe ever
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.
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.
I doubled the spices for our tastes and it was perfect. Slow Cooker Tamale Pie is now my all-time favorite crockpot receipe!