Monday, November 15, 2010

Slow Cooker Tamale Pie

There is this group on facebook called "The Crock Pot Recipe Exchange." I occasionally find slow cooker recipes on there among the discussion boards. You have to sort through everything to find them and if you don't save them as a word document you might never find them again. But it's a great resource and it's where I found this recipe. But there are equivalent recipes on I wanted mine really spicy so I added a lot to it.
INGREDIENTS (makes about 8 servings) :
  • 1 pound lean ground beef
1 teaspoon ground cumin

  • 1/2 teaspoon salt

  • 3 tablespoons chili powder
3 tablespoons cayenne pepper
  • 2 jalapenos peppers, diced
  • 1/4 cup hot sauce
  • 1/4 tablespoon pepper
1 can (15oz) black beans -- rinsed and drained

  • 1 can (14 1/2oz) diced tomatoes with mild green chilies -- undrained
1 can (11oz) whole kernel corn -- drained

  • 1 can (10oz) enchilada sauce
4 green onions -- chopped
1/4 cup minced fresh cilantro
1 package (8 1/2oz) corn bread/muffin mix
2 eggs

  1. In a large skillet, cook beef over medium heat until no longer pink. 
  2. Stir in the cumin, salt, chili powder and pepper. 
  3. Transfer to a 4 or 5 qt. slow cooker.
  4. Stir in beans, tomatoes, corn, enchilada sauce, onions and cilantro.
  5. Add cayenne pepper & hot sauce.
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.


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