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 AllRecipes.com. 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


DIRECTIONS:

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.
6. 
Cover and cook on low for 6-8 hours or until heated through.
7. 

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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