TAMALE RECIPES RECIPES

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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.

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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