Tom's Tamale Pie

Diane Schmidt

By
@snakpackmomma

This recipe was given to me by Tom Visser, my pastor, my friend, my mentor, my brother in Christ. If I had to pick one verse out of the bible to describe Tom, I'd pick the following verses out of Deuteronomy.

"You shall love the Lord your God with all your heart, with all your soul, and with all your strength. And these words I command you today shall be in your heart. You shall teach them diligently to your children, and shall talk of them when you sit in your house, when you walk by the way, when you lie down, and when you rise up." Deuteronomy 6:5-7


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Method:

Slow Cooker Crock Pot

Ingredients

1 can(s)
15 oz. black beans, drained
1 can(s)
fire-roasted diced tomatoes
1 can(s)
corn, drained
1 Tbsp
chili powder
1 tsp
ground cumin
1/8 tsp
paprika
1/4 c
diced onion
1/8 c
shredded sharp cheddar cheese

CORNBREAD TOPPING

1/8 c
cornmeal
1 1/4 c
flour
1 tsp
baking powder
1 c
milk
1/2 c
sugar
1 large
egg

Directions Step-By-Step

1
Spray the inside of a 4qt crock pot with cooking spray. combine the first 8 ingredients and stir well. Pour into the crock pot.
2
In a seperate bowl, mix the cornbread topping ingredients. Pour batter evenly over the filling. Spreading it with a spatula. Cover and cook on low for 4-7 hours or on high 2-4 hours.

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican