Beef Tamale Pie

This recipe edited from Taste of Home is one of those all-in-one meals that lets the crock-pot do its thing.  It’s quite healthy and tastes delicious.  You can easily use a different cornbread recipe in place of this one.  Just keep an eye on it, especially the first time you try it, so it doesn’t overcook.

Beef Tamale PieSlow Cooker Beef Tamale Pie 1
  • 1 pound ground beef
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 2 cups frozen corn
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 1 (15 oz) can black beans rinsed/drained
  • 1 (14 1/2 oz) can diced tomatoes with chilies
  • 1 (10 oz) can tomato sauce
  • 1 package (8 1/2 oz) cornbread muffin mix
  • 2 eggs
  • 1-2 cups cheddar cheese

Brown beef in skillet.  Stir in cumin, salt, chili powder, & pepper.  Move beef mixture to your slow-cooker.  Stir in corn, onion, bell pepper, black beans, tomatoes, & tomato sauce.  Cover and cook on low for 6-8 hours or heated through.

In a separate bowl, stir together cornbread mix & eggs.  Drop in spoonfuls on top of beef mixture.  Cover and cook about 45 min – 1 hour longer or a toothpick inserted near center comes out clean.  Sprinkle desired amount of cheese over the cornbread.  Cover for a few minutes until the cheese melts.Slow Cooker Beef Tamale Pie

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