Crockpot Tamale Pie

Crockpot Tamale Pie Recipe

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Lynda Ann Haight



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  • 2 lb
    ground beef
  • 1
    onion, chopped
  • 2
    garlic cloves, minced
  • 10 oz
    can mild enchilada sauce
  • 8 oz
    can tomato sauce
  • 4 1/2 oz
    can chopped black olives, drained
  • 2 Tbsp
    chili powder
  • 1 tsp
  • 1/2 tsp
    ground cumin
  • 2 c
  • 1 c
    yellow cornmeal
  • 2 c
    shredded cheddar cheese

How to Make Crockpot Tamale Pie


  1. In a skillet over medium heat, cook the ground beef, onion and garlic until the meat turns brown.
  2. Drain fat.
  3. Transfer to crock-pot.
  4. Stir in enchilada sauce, tomato sauce, olives, chili powder, salt, and cumin.
  5. Cover and cook on low for 8 to 10 hours on low or on high for 4 to 5 hours.
  6. In a saucepan, bring the 2 cups of water to a boil and gradually stir in the cornmeal.
  7. Reduce heat to low and cook until thick.
  8. Drop the cornmeal by tablespoons onto the chili.
  9. Increase heat to high if cooking on low.
  10. Cover and cook 20 to 25 minutes.
  11. Sprinkle cornmeal with cheese and cook until cheese is melted.
  12. Serve.

Printable Recipe Card

About Crockpot Tamale Pie

Regional Style: Mexican
Other Tags: Quick & Easy, For Kids

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