Thursday, December 17, 2009

Slow Cooker Tamale Pie

This is a simple tamale pie recipe that tastes very similar to authentic tamales without all the work! I sometimes double this recipe and make it in a large slow cooker.  Serve with various toppings such as sour cream, more cheese, salsa, green onions, tomatoes, etc. "

• 1 pound ground beef
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (10 ounce) can enchilada sauce
• 1 1/2 teaspoons garlic powder
• 1 (8.5 ounce) package corn bread/muffin mix
• 1/3 cup milk
• 1 egg
• 2 tablespoons melted butter
• 1/2 cup shredded Cheddar cheese


1. Place the ground beef in a skillet over medium heat, and cook and stir the beef until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder.

2. In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker.

3. Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.

**I would double the recipe. It tasted more like chili, but definitely good.

 Here's Another Idea:

1 lb. beef & 1 lb. ground turkey
1 can original Rotel
2 cans of kidney beans
1 can of enchilada sauce
2 pkg Martha White sweet yellow cornbread mix
2/3 c. milk
2 eggs
 tbsp melted butter
1 cup shredded 2% cheddar

Brown the beef and turkey, adding garlic powder, black pepper, and onion powder. Once browned, Add the rotel with most juice drained so the meat could absorb the flavor. Simmer for 10 minutes while mixing up the cornbread, milk, eggs, and butter with the cheese. Put the meat mix in the bottom of the crockpot added the bean and sauce. Mix up really well. Then, poured cornbread mix on top. cooked for 5 hours on low. warmed up nicely the next day in the oven on 400 for about 20 min.

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