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Tamale Pie

Byron's picture
Traditional tamales get a new wrap--golden corn muffin mix bakes in the slow cooker on top of the tamale filling.
  Lean ground beef 1⁄2 Pound
  Onion 1⁄2 Cup (8 tbs), chopped (1 medium sized)
  Canned red kidney beans 2 Cup (32 tbs), rinsed (drained)
  Enchilada sauce 10 Ounce (Old El Paso®)
  Cornbread & muffin mix 6 1⁄2 Ounce (Betty Crocker®)
  Milk 1⁄3 Cup (5.33 tbs)
  Margarine/Butter 2 Tablespoon, melted
  Egg 1
  Shredded colby-monterey jack cheese 2 Ounce (1/2 cup)
  Shredded colby monterey jack cheese 2 Ounce (1/2 cup)
  Canned chopped green chiles 4 1⁄2 Ounce (Old El Paso®)
  Sour cream 1⁄4 Cup (4 tbs)
  Green onions 1⁄4 Cup (4 tbs), chopped (4 medium sized)

1. In 12-inch nonstick skillet, cook beef and onion over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in beans and enchilada sauce.
2. Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker.
3. Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Serve with sour cream and green onions.

Recipe Summary

Difficulty Level: 
Better Buy
South American
Main Dish
Meaty, Cheesy
Slow Cooked
Holiday, Kids, Party
Preparation Time: 
15 Minutes
Cook Time: 
315 Minutes
Ready In: 
330 Minutes

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