Tom's Tamale Pie

Diane Schmidt


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


★★★★★ 1 vote

Slow Cooker Crock Pot


  • 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
  • 1/4 c
    diced onion
  • 1/8 c
    shredded sharp cheddar cheese

  • 1/8 c
  • 1 1/4 c
  • 1 tsp
    baking powder
  • 1 c
  • 1/2 c
  • 1 large

How to Make Tom's Tamale Pie


  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.

Printable Recipe Card

About Tom's Tamale Pie

Main Ingredient: Beef
Regional Style: Mexican

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