Crock Pot Tamale Pie

Bobbi Jo Woods

By
@bwoodzy

I cannot fully claim this recipe as my own (I changed the cheeses that could be used and added the part about the taco seasoning). It sounded yummy and simple to me, so I'm sharing it here!


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Blue Ribbon Recipe

Notes from the Test Kitchen:
I always enjoy food with a Mexican flavor and this one sure hit the spot!  As a big ol' bonus, it's also a cinch to prepare. Try spraying the inside of the crock-pot with cooking spray when you begin so that you're sure to get every last bit out of the pot when it's cooked!

Ingredients

1 lb
lean ground beef or turkey
1
onion, chopped
2 clove
garlic, minced
1 pkg
taco seasoning
15 oz
canned kidney beans, drained
1
6 oz. pkg corn muffin mix
1/3 c
milk
2 tsp
vegetable oil
1
egg
1 c
shredded colby (or co-jack, monterey jack) cheese
1
4 oz. can chopped green chiles, UNDRAINED
1/2 c
sour cream
1/2 c
salsa
1/4 c
fresh cilantro, chopped

Directions Step-By-Step

1
In nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is just cooked (don't brown too much). Break up meat into smaller bits.
2
Add taco or chili seasoning mix and water (just enough to moisten), and stir until seasoning is mixed throughout. Stir in drained kidney beans, and pour mixture into 4-5 quart crockpot.
3
(you can probably do some of this while meat is cooking in the skillet) In large bowl, mix together corn muffin mix, milk, butter and egg just until combined. Fold the cheese and chiles (including the liquid from them) into the corn muffin battter, then spoon mixture over the beef in crockpot.
4
Cover crockpot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In a small bowl, combine sour cream, salsa, and cilantro; serve with pie.

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #taco, #comfort-food