Sunday’s Crock Pot Recipe – Slow Cooker Tamale Pie

Every Sunday I use my crock pot as a way to save time and energy between church services. This is the recipe I used today in my crock pot.

Slow Cooker Tamale Pie

(from Taste of Home)

8 Servings

Prep: 25 min.

Cook: 7 hours

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) corn bread/muffin mix
• 2 eggs
• 1 cup (4 ounces) shredded Mexican cheese blend
• Sour cream and additional minced fresh cilantro, optional

Directions

- 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 near the center comes out clean.

- Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

Alesha’s thoughts:

This turned out really good. I only made one change: I omitted the cilantro because I don’t buy it. It goes to waste around my house. My husband doesn’t share my love of Mexican food, so he wasn’t as crazy about it as I was. I really liked it; the kids ate everything but the cornbread topping. But my kids are weird like that – they don’t really like bread. I think I will make this again, but since it requires the cornbread mix poured in an hour before serving, this will not make my Sunday lunch recipe collection.