Why You’ll Love This Recipe
This tamale pie is a hands-off, one-pot meal that delivers all the comforting flavors of traditional tamales without the time-consuming process. Using the slow cooker lets the flavors develop beautifully while saving you time in the kitchen. It’s kid-friendly, freezer-friendly, and perfect for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef
onion
garlic
enchilada sauce
diced tomatoes (with green chilies, if desired)
corn
black beans
taco seasoning
cornmeal
baking powder
milk
egg
cheddar cheese
salt
Directions
- In a skillet over medium heat, cook the ground beef with diced onion and garlic until browned. Drain excess fat.
- Transfer the beef mixture to the slow cooker. Add enchilada sauce, diced tomatoes, corn, black beans, and taco seasoning. Stir to combine.
- In a separate bowl, mix together cornmeal, baking powder, milk, egg, salt, and half the cheese to form the cornbread batter.
- Pour the cornbread batter evenly over the beef mixture in the slow cooker.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the cornbread topping is set and cooked through.
- Sprinkle the remaining cheese over the top during the last 10–15 minutes of cooking. Cover again until the cheese is melted.
- Let it sit for 5–10 minutes before serving.
Servings and timing
Serves: 6–8
Prep time: 15 minutes
Cook time: 4–5 hours (low) or 2–3 hours (high)
Total time: 4–5 hours (low) or 2–3 hours (high)
Variations
- Chicken tamale pie: Swap ground beef for shredded rotisserie chicken.
- Spicy version: Use hot enchilada sauce, add jalapeños, or stir in chipotle peppers in adobo.
- Vegetarian: Skip the meat and double the beans and vegetables.
- Cheesy twist: Mix in pepper jack or Monterey Jack for extra melty goodness.
- Cornbread mix: Use boxed cornbread mix for an even quicker topping.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions or warm in a covered dish in a 325°F oven until heated through.
Freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make this recipe ahead of time?
Yes, you can prep the beef mixture and cornbread batter in advance. Store them separately and assemble just before cooking.
What’s the best way to know when the cornbread topping is done?
Insert a toothpick into the center; it should come out clean when the topping is fully cooked.
Can I use ground turkey instead of beef?
Absolutely. Ground turkey works great and makes the dish a bit lighter.
Can I make this without beans?
Yes, you can omit the beans or replace them with more corn or vegetables.
Will the cornbread get soggy in the slow cooker?
No, it becomes soft but firm and slightly crispy around the edges if cooked correctly.
How do I make this recipe gluten-free?
Use a gluten-free cornmeal and ensure the enchilada sauce and taco seasoning are certified gluten-free.
Can I double this recipe?
Yes, but use a larger slow cooker and extend the cooking time slightly to ensure even cooking.
Do I need to grease the slow cooker?
It’s a good idea to lightly grease the crock to prevent sticking, especially around the edges.
Can I use store-bought cornbread mix?
Yes, simply prepare the mix according to package instructions and spread it on top as directed.
What toppings go well with tamale pie?
Try sour cream, chopped cilantro, sliced green onions, avocado, or hot sauce.
Conclusion
Crock Pot Tamale Pie is a delicious, low-effort meal that brings all the comfort of classic tamales with none of the hassle. With a rich, flavorful filling and fluffy cornbread topping, it’s sure to become a regular in your recipe rotation. Perfect for cozy dinners, potlucks, or feeding a crowd.
PrintCrock Pot Tamale Pie
A hearty and comforting Crock Pot Tamale Pie made with seasoned beef, beans, corn, and a fluffy cornbread topping. This slow cooker recipe is an easy, hands-off way to enjoy all the flavors of classic tamales in a one-pot meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours (low) or 2 hours (high)
- Total Time: 4 hours 15 minutes (low) or 2 hours 15 minutes (high)
- Yield: 6–8 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 can (10 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes (with green chilies if desired)
- 1 cup corn (frozen or canned, drained)
- 1 can (15 oz) black beans, drained and rinsed
- 2 tbsp taco seasoning
- 1 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1 large egg
- 2 cups shredded cheddar cheese, divided
Instructions
- In a skillet over medium heat, cook the ground beef with diced onion and garlic until browned. Drain excess fat.
- Transfer the beef mixture to the slow cooker. Add enchilada sauce, diced tomatoes, corn, black beans, and taco seasoning. Stir to combine.
- In a separate bowl, whisk together cornmeal, baking powder, milk, egg, salt, and half the cheese to make the cornbread batter.
- Pour the cornbread batter evenly over the beef mixture in the slow cooker.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the cornbread topping is set and cooked through.
- Sprinkle the remaining cheese on top during the last 10–15 minutes of cooking. Cover again until the cheese is melted.
- Let the dish rest for 5–10 minutes before serving.
Notes
- Lightly grease the slow cooker before adding ingredients to prevent sticking.
- Use ground turkey or chicken for a lighter variation.
- For a vegetarian version, double the beans and vegetables and skip the meat.
- Insert a toothpick into the cornbread topping to check for doneness—it should come out clean.
- Great toppings include sour cream, cilantro, avocado, or hot sauce.
Nutrition
- Serving Size: 1 portion (about 1/8 of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 85mg
