Slow Cooker Tamale Pie

Images For Making Slow Cooker Tamale Pie

Ingredients For Making Slow Cooker Tamale Pie
1 lb.
ground beef
(
I used ground turkey
)
1 tsp.
ground cumin
1/2 tsp.
salt
1/2 tsp.
chili powder
1/4 tsp.
pepper
1 can (15 ounces)
black beans
, rinsed and drained
1 can (14-1/2 ounces)
diced tomatoes with mild green chilies
, undrained (
for a milder version, substitute a can of plain diced tomatoes
)
1 can (11 ounces)
whole kernel corn
, drained
1 can (10 ounces)
enchilada sauce
2
green onions
, chopped
1/4 cup minced
fresh cilantro
1 package (8-1/2 ounces)
corn bread/muffin mix
(
I used a Jiffy mix
)
2
eggs
1 cup (4 ounces)
shredded Mexican cheese blend
Sour cream
and additional minced
fresh cilantro,
optional
Directions
In a large skillet, cook beef or turkey over medium heat until no longer pink; 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, onions and cilantro.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 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.
Sprinkle with cheese; cover and let stand for 5 minutes.
Serve with sour cream and additional cilantro if desired.
Makes 8 servings.
Enjoy!
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