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Slow-Cooker Beef Tamale Bowls

Slow-Cooker Beef Tamale Bowls
  • Prep 5 min
  • Total 4 hr 30 min
  • Servings 6
Pair saucy slow-cooked beef with cheesy polenta for a comforting, customizable meal that's oh-so easy to make.
By Tieghan Gerard
Updated December 16, 2014
Make With
Make With
Old El Paso


Beef Tamales

  • 2 lb beef flank steak
  • 1 package (1 oz) Old El Paso™ hot & spicy taco seasoning mix
  • 1 can (14 oz) Old El Paso™ enchilada sauce
  • 1 onion, finely chopped
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 1/2 cups canned black beans


  • 4 cups water
  • 1 cup quick-cooking dry polenta
  • 1 cup shredded sharp Cheddar cheese (4 oz)
  • 2 tablespoons butter
  • Salt and pepper, to taste


  • 1 avocado, peeled, pitted, mashed with salt and pepper
  • 1 cup shredded Mexican cheese blend (4 oz)
  • Fresh cilantro
  • Crushed tortilla chips


  • 1
    Add beef, taco seasoning mix and enchilada sauce to slow cooker. Top with onion and bell peppers. Cover and cook on Low heat setting 7 to 8 hours or High heat setting 4 to 6 hours.
  • 2
    Remove beef; shred with 2 forks. Remove bell peppers and onions to plate. Stir beef back in to slow cooker; add beans. Keep on Low heat setting.
  • 3
    Heat water to boiling in high-sided skillet. Reduce heat to medium; slowly beat in polenta. Cook 15 to 20 minutes, stirring frequently, until polenta is soft and thick. Keep warm; just before serving, stir in Cheddar cheese, butter, salt and pepper. If polenta seems too thick, add a tablespoon of butter or milk.
  • 4
    Serve polenta on plates topped with shredded beef, bell peppers and onions. Add a dollop of mashed avocado, Mexican cheese blend, cilantro and crushed tortilla chips.

  • To make this with ground beef instead of flank steak, brown the beef before adding it to the slow cooker.

No nutrition information available for this recipe
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