Crock Pot Tamale Pie
By
Bobbi Jo Woods
@bwoodzy
1
Blue Ribbon Recipe
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!
The Test Kitchen
★★★★★ 12 votes5
Ingredients
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1 lblean ground beef or turkey
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1onion, chopped
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2 clovegarlic, minced
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1 pkgtaco seasoning
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15 ozcanned kidney beans, drained
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16 oz. pkg corn muffin mix
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1/3 cmilk
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2 tspvegetable oil
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1egg
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1 cshredded colby (or co-jack, monterey jack) cheese
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14 oz. can chopped green chiles, UNDRAINED
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1/2 csour cream
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1/2 csalsa
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1/4 cfresh cilantro, chopped
How to Make Crock Pot Tamale Pie
- 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.
- 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.
- (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.
- 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.