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Slow Cooker Tamale Pie

Traditional tamales get a new wrap--golden corn muffin mix bakes in the slow cooker on top of the tamale filling.

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( 32 Ratings)

32 Ratings

5 Stars 44%

4 Stars 16%

3 Stars 16%

2 Stars 19%

1 Stars

Member Reviews ( 10 )

69ca7700-4927-4045-9b63-3821d1925d9c

Prep Time 15 min
Total Time 5 hr 15 min
Servings 4

Ingredients

1/2: pound lean ground beef

1: medium onion, chopped (1/2 cup)

2: cups Progresso® red kidney beans (from 19-oz can), drained, rinsed

1: can (10 ounces) Old El Paso® enchilada sauce

1: pouch (6.5 ounces) Betty Crocker® cornbread & muffin mix

1/3: cup milk

2: tablespoons margarine or butter, melted

1: egg

1/2: cup shredded Colby-Monterey Jack cheese (2 ounces)

1: can (4.5 ounces) Old El Paso® chopped green chiles, undrained

1/4: cup sour cream

4: medium green onions, chopped (1/4 cup)

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Directions

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.

EXPERT TIPS

Expert Tips

Although the cornbread won't brown like traditional baked cornbread, it will darken as the tamale mixture soaks into the cornbread mixture. To be sure the cornbread is done, test with a toothpick toward the end of the cook time. If it comes out clean, it's done.

Traditional tamales have a cornmeal dough rolled around a spicy meat or sweet filling and are then wrapped in corn husks or foil before being steamed. This pie uses tamale ingredients--with a twist.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 590
Calories from Fat: 220),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 9g, 9% Trans Fat 2 1/2g 2 1/2% ),
Cholesterol: 115mg; 115%;
Sodium: 1310mg; 1310%;
Total Carbohydrate: 65g; 65%
(Dietary Fiber 7g 7% Sugars 15g 15% ),
Protein: 27g; 27%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 6%;
Calcium: 20%;
Iron: 30%;

Exchanges:

3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 10 Reviews View All

Posted 1/22/2013 3:34:38 PM REPORT ABUSE ParrotLover said:

Rating:

I made this because my husband loves tamales. I made my own cornbread mix (sorry Betty) as I like buttermilk cornbread. My family really enjoyed this dish and I will be making again in the future. Next time though, I am adding more meat, beans and sauces as most of the liquid was absorbed by the cornbread. Very tasty though, worth four spoons.

This reply was: Helpful Inspiring

Posted 9/4/2011 6:11:26 PM REPORT ABUSE Antiquelover said:

Rating:

We thought this was very good. My whole family liked it. I made it almost exactly as written, except I put in one can kidney beans and one can black beans. I also added a can of diced tomatoes, fresh cilantro and chili powder. It was a great dish for a stormy night.

This reply was: Helpful Inspiring

Posted 11/5/2009 6:30:45 PM REPORT ABUSE thsepncers06 said:

Rating:

I didnt use enchillada sauce and used chili beans in chili sauce and added a dried ancho chili I diced. It was absolutly pefect-spicy and sweet with the corn bread. I topped with some sour cream and next time I think I may add chorizo to the ground sirlion. def a keeper, though my lil ones dont like the spicy stuff my husband and I ate it all!

This reply was: Helpful Inspiring