Tamale Pie

  • 1 star
  • 2 stars
  • 3 stars
  • 4 stars
  • 5 stars
Rate this Recipe

Similar...

Stacked Enchilada Dinner

Sooo easy and fast. I cook this in a smaller round Crock-Pot® so recipe may need to be doubled for a bigger one.

Italian Wedding Soup

Italian Wedding Soup – Great recipe for Italian wedding soup, made easy in the slow cooker

Awesome Shepherd’s Pie

Shepherd’s Pie – tasty and delicious dish

Cook Time 5 hrs
Temp Low

Tamale Pie – made in slow cooker

Ingredients

  • 1/2 Pound Lean ground beef
  • 1 Medium onion, chopped (1/2 cup)
  • 2 Cups Red kidney beans (from 19-oz can), drained, rinsed
  • 1 Can Enchilada Sauce (10 oz)
  • 1 Package Corn bread and muffin mix (6.5 oz)
  • 1/3 Cup Milk
  • 2 Tablespoons Margarine or butter, melted
  • 1 Egg
  • 1/2 Cup shredded Colby-Monterey Jack cheese (2 oz)
  • 1 Can Chopped green chilies, undrained (4.5 oz)
  • 1/4 Cup Sour cream

Directions

  1. Step One

    In nonstick skillet, cook beef and onion over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in beans and enchilada sauce.

  2. Step Two

    Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker.

  3. Step Three

    Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean.

  4. Step Four

    Serve with sour cream and green onions.

Crockin' Reviews Add Review
  1. Tracy S.

    I left out the kidney beans too because I knew my kids would fuss over them. This dish was a total hit with my family.

    Rating
    • 1 star
    • 2 stars
    • 3 stars
    • 4 stars
    • 5 stars
  2. Christina H.

    This was delicious! I made two changes I left out the kidney beans and used ground pork yummy.

Leave a Review

You must be logged in to post a comment.