Tamale Pie

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Green Chili Stew

Green Chili Stew

Spaghetti Sauce

Delicious spaghetti sauce for the slow cooker

Slow Cooked Enchiladas

Submitted by Sandy Shelby.

Cook Time 5 hrs
Temp Low

Tamale Pie – made in slow cooker


  • 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


  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.

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  2. Christina H.

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

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