Description
This Slow Cooker Tamale Pie is a hearty and comforting dish perfect for cozy dinners. Ground beef simmers with onions, bell peppers, chili powder, and spices in a slow cooker before being topped with a cornbread mixture and melted cheddar cheese. The result is a flavorful, easy-to-make meal that combines the richness of tamale filling with a soft, corn muffin topping.
Ingredients
Scale
For the Filling
- 1 lb. ground beef
- 1 small white onion, diced
- 1 green bell pepper, diced
- 2 Tbsp. chili powder
- 1 tsp. salt
- ¼ tsp. black pepper
- ½ tsp. ground cumin
- 20 oz. Rotel Tomatoes (two 10 oz. cans)
- 15 oz. can pinto beans, drained and rinsed
- 3 Tbsp. tomato paste
- 1 cup shredded sharp cheddar cheese (added later)
Tamale Topping
- 1 8.5-oz. pkg. Jiffy corn muffin mix
- 1 egg
- 1/3 cup milk
- 8.5 oz. can corn, drained (small can)
Instructions
- Brown the Beef: In a large non-stick skillet over medium-high heat, brown the ground beef until fully cooked, then drain excess fat to reduce grease in the filling.
- Combine Filling Ingredients: Transfer the browned beef to the slow cooker. Add diced onion, green bell pepper, chili powder, salt, black pepper, ground cumin, Rotel tomatoes, pinto beans, and tomato paste. Stir everything well to combine.
- Cook Filling in Slow Cooker: Cover the slow cooker with its lid and cook on LOW for 5 hours, allowing flavors to meld and ingredients to soften.
- Add Cheese: After the 5-hour cooking time, open the slow cooker and stir in the shredded sharp cheddar cheese until melted and incorporated into the filling.
- Prepare Corn Muffin Topping: In a small bowl, mix together the Jiffy corn muffin mix, egg, milk, and drained corn until just combined. Some lumps are fine and will give texture to the topping.
- Top and Finish Cooking: Spread the cornbread mixture evenly over the meat filling in the slow cooker. Cover again and switch the slow cooker to HIGH. Cook for an additional 30 minutes until the topping is set and cooked through.
- Serve and Enjoy: Once cooked, serve the tamale pie hot from the slow cooker for a delicious, easy weeknight meal.
Notes
- Make sure to drain excess grease after browning the beef to keep the filling from being too oily.
- The cheese is added near the end to keep it melty and flavorful throughout the filling.
- The cornbread topping can have some lumps; it will bake perfectly in the slow cooker.
- If you prefer a spicier version, add extra chili powder or a dash of cayenne pepper.
- This recipe can be doubled if you have a larger slow cooker or want leftovers.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg
