SLOW COOKER TAMALE PIE WITH CORNBREAD CRUST RECIPES

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SLOW-COOKER TAMALE PIE RECIPE - BETTYCROCKER.COM



Slow-Cooker Tamale Pie Recipe - BettyCrocker.com image

Traditional tamales get a new wrap--golden corn muffin mix bakes in the slow cooker on top of the tamale filling.

Provided by Betty Crocker Kitchens

Total Time 5 hours 15 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 12

1/2 pound lean ground beef
1 medium onion, chopped (1/2 cup)
2 cups Progresso™ red kidney beans (from 19-oz can), drained, rinsed
1 can (10 ounces) Old El Paso™ enchilada sauce
1 pouch (6.5 ounces) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons margarine or butter, melted
1 egg
1/2 cup shredded Colby-Monterey Jack cheese (2 ounces)
1 can (4.5 ounces) Old El Paso™ chopped green chiles, undrained
1/4 cup sour cream
4 medium green onions, chopped (1/4 cup)

Steps:

  • In 12-inch nonstick skillet, cook beef and onion over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in beans and enchilada sauce.
  • Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker.
  • Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Serve with sour cream and green onions.

Nutrition Facts : Calories 590 , CarbohydrateContent 65 g, CholesterolContent 115 mg, FatContent 3 , FiberContent 7 g, ProteinContent 27 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 1310 mg, SugarContent 15 g, TransFatContent 2 1/2 g

SLOW COOKER TAMALE PIE RECIPE: HOW TO MAKE IT



Slow Cooker Tamale Pie Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Dinner

Total Time 07 hours 25 minutes

Prep Time 25 minutes

Cook Time 07 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 393 calories, FatContent 17g fat (6g saturated fat), CholesterolContent 95mg cholesterol, SodiumContent 1066mg sodium, CarbohydrateContent 38g carbohydrate (11g sugars, FiberContent 6g fiber), ProteinContent 21g protein.

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