Ok, so I (Aaron) really like southwestern tex-mexy (is that a word?) type food. Tamale pie is one of my favorites. I have been looking for an easy and tasty tamale pie recipe for a long time, (i've tried a BUNCH, but they were always "missing" something) but never really found one. . . until now. I was flipping through this month's (August/September 2010 issue) Taste of Home, and there on the contest page this first-place award winning Tamale Pie in the SLOW COOKER jumped out and slap-a-lapped me in the face! Who would have thought you could make Tamale Pie in the slow cooker?? Those of you who know me know that the crock pot and I have a very special relationship. It's awesome. Throw all your ingredients in the pot in the morning, no dishes after dinner time, the house smells great all day, tasty food, no fuss (especially if you use those coolio slow cooker liners)! So we had this tamale pie tonight and it was DEE-LISH, and it wasn't missing anything! The best part is that it uses a ton of pantry staples so that most people have on hand! :-) Hope you all enjoy!
1 lb. ground beef
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp chili powder
1/4 tsp. pepper
1 can (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes with mild green chilies, undrained (we didn't have this, so we used one 14-1/2 ounce can of diced tomatoes and one small can of mild diced green chilies).
1 can (11 oz.) whole kernel corn, drained
1 can (10 oz.) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 pkg. (8-1/2 oz.) corn bread/muffin mix (we used "Jiffy" corn muffin mix)
2 eggs
1 cup (4 oz.) shredded Mexican cheese blend (we had cheddar jack on hand, worked great)
Sour Cream and additional minced fresh cilantro for garnish (optional)
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. Transfer to a 4 quart slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. 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.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.
Source: Taste of Home (August/September 2010)
1 lb. ground beef
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp chili powder
1/4 tsp. pepper
1 can (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes with mild green chilies, undrained (we didn't have this, so we used one 14-1/2 ounce can of diced tomatoes and one small can of mild diced green chilies).
1 can (11 oz.) whole kernel corn, drained
1 can (10 oz.) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 pkg. (8-1/2 oz.) corn bread/muffin mix (we used "Jiffy" corn muffin mix)
2 eggs
1 cup (4 oz.) shredded Mexican cheese blend (we had cheddar jack on hand, worked great)
Sour Cream and additional minced fresh cilantro for garnish (optional)
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. Transfer to a 4 quart slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. 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.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.
Source: Taste of Home (August/September 2010)
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