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Crock Pot Tamale Pie

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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.

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

  1. In a skillet over medium heat, cook the ground beef with diced onion and garlic until browned. Drain excess fat.
  2. Transfer the beef mixture to the slow cooker. Add enchilada sauce, diced tomatoes, corn, black beans, and taco seasoning. Stir to combine.
  3. In a separate bowl, whisk together cornmeal, baking powder, milk, egg, salt, and half the cheese to make the cornbread batter.
  4. Pour the cornbread batter evenly over the beef mixture in the slow cooker.
  5. 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.
  6. Sprinkle the remaining cheese on top during the last 10–15 minutes of cooking. Cover again until the cheese is melted.
  7. 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

Find it online: https://thefamilycooking.com/crock-pot-tamale-pie/