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Tamale Pie (Slow Cooker)




Source of Recipe


YouTube channel "In the Kitchen with Momma Mel"


Recipe Introduction


We really liked this a lot, and it was VERY easy. Serve with all the fixings you’d serve with tacos – lettuce, sour cream, salsa, extra cheese, chopped onions, etc. We had baked potatoes a few days after and topped them with the leftovers – delicious! I did this in a 6-quart slow cooker, and there was plenty of room – I think you might be able to do it in a 4-quart.


Recipe Link: https://inthekitchenwithmommamel.com/recipes/slow-cooker-tamale-pie/#recipe

List of Ingredients




1 lb. ground beef
1 t. ground cumin
1/2 t. salt
1/2 t. chili powder
1/4 t. pepper
1 can black beans (rinsed and drained)
1 can (undrained) Rotel
1 can whole kernel corn (drained)
1 – 10 oz. can red enchilada sauce
3 green onions diced
1 package Jiffy Cornbread Mix
2 eggs
1 cup shredded Mexican Blend or Cheddar cheese


Recipe



In a large skillet, break up and cook ground beef until no longer pink; drain excess grease. Stir in the cumin, salt, chili powder and pepper. Place in a greased slow cooker and mix in the beans, tomatoes, corn, enchilada sauce, and onions. Cover and cook on low for 6-8 hours or until heated through.

In a small bowl, combine the muffin mix and eggs then spoon over meat mixture. [It will look skimpy, but it really is enough]. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.

Sprinkle with cheese then cover and let stand for 5 minutes before serving.

Serves 8