Wednesday, April 30, 2014

Slow Cooker Tamale Pie

1 pound ground beef (can use chicken or turkey)
½ teaspoons salt
½ teaspoon chili powder
¼ teaspoon pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14 ½ ounce) can diced tomatoes with mild green chilies, undrained
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can enchilada sauce
2 green onions, chopped
¼ cup minced fresh cilantro
1 (8 ½ ounce) package corn muffin mix (recommended Jiffy brand)
2 eggs
1 cup shredded Mexican cheese blend
Garnish: sour cream, black olives, guacamole


1. In a large skillet, cook beef over medium heat until no longer pink; drain off grease. Stir in salt, chili powder, and pepper.
2. Transfer to the slow cooker and stir in beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours.
3. In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook an hour longer or until a toothpick inserted in the center comes out clean.
4. Sprinkle with cheese, cover and let stand 5 minutes. Serve with sour cream, black olives and guacamole if desired.

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