Slow Cooker Tamale Pie


Here is a recipe that uses a box mix, which I rarely use. I saw this recipe on a morning tv show locally but  tweaked it a bit for more flavor.

Slow Cooker Tamale Pie

1 pound ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder, use a smoky flavored one
1/4 teaspoon pepper

1 teaspoon tex mex season (Penzey’s spices)

1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained– (I used my own canned tomatoes and added 2 cans of mild green chilies instead)

1 can (11 ounces) whole kernel corn, drained ( I used my own fresh frozen corn)
1 can (10 ounces) enchilada sauce
1 red onion, medium size
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) corn bread/muffin mix
2 eggs
1 cup (4 ounces) shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional

• In a large skillet, cook beef over medium heat until no longer pink along with the chopped onion; drain. Stir in the cumin, salt, chili powder and pepper. Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, and cilantro. Cover and cook on low for 6-8 hours or until heated through.

• In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
• In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.

• Sprinkle with cheese cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

Yield: 8 servings

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