Slow Cooker Tamale Pie
You can never have too many Mexican recipes, so give Slow Cooker Tamale Pie a try. One serving contains 494 calories, 23g of protein, and 27g of fat. This recipe serves 8 and costs $1.51 per serving. Head to the store and pick up enchilada sauce, canned tomatoes, shredded mexican cheese blend, and a few other things to make it today. Several people really liked this main course. 424 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 7 hours and 25 minutes. It is brought to you by Taste of Home. With a spoonacular score of 62%, this dish is solid. Similar recipes include Slow-Cooker Tamale Pie, Slow Cooker Tamale Pie, and Slow Cooker Tamale Pie.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 420 minutes
Ingredients:
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1/2 teaspoon chili powder
1 package (8-1/2 ounces) corn bread/muffin mix
Sour cream and additional minced fresh cilantro, optional
2 large eggs
1 can (10 ounces) enchilada sauce
1/4 cup minced fresh cilantro
2 green onions, chopped
1 pound ground beef
1 teaspoon ground cumin
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Mexican cheese blend
1 can (11 ounces) whole kernel corn, drained
Equipment:
frying pan
slow cooker
toothpicks
bowl
Cooking instruction summary:
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 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. Yield: 8 servings. Originally published as Slow Cooker Tamale Pie in Taste of Home August/September 2010, p57 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });
Step by step:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
2. 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.
3. 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.
4. Sprinkle with cheese; cover and let stand for 5 minutes.
5. Serve with sour cream and additional cilantro if desired.
Nutrition Information:
covered percent of daily need
