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Crockpot Beef Tamale Pie

User Rating 4 Star Rating (5 Reviews)

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I love this recipe for Crockpot Beef Tamale Pie that uses corn muffin mix for the topping. You don't even need bread with this meal! Make sure to test the cornbread topping with the toothpick before you serve this fabulous pie. And remember - this is a "fake" tamale, with a cornbread topping subbing for the tamale batter.

Prep Time: 25 minutes

Cook Time: 7 hours

Total Time: 7 hours, 25 minutes

Yield: 4 servings

Ingredients:

  • 1 lb. lean ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 15 oz. can kidney beans or black beans, rinsed and drained
  • 8 oz. can tomato sauce
  • 1/3 cup salsa
  • 2 tsp. chili powder
  • Salt and pepper to taste
  • 6 oz. pkg. corn muffin mix
  • 1/3 cup milk
  • 2 Tbsp. melted butter
  • 1 egg, beaten
  • 3/4 cup shredded Colby cheese
  • 1/4 cup grated Parmesan cheese
  • 4 oz. can chopped green chilies, undrained
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • 1/4 cup chopped fresh cilantro

Preparation:

In nonstick skillet, sauté ground beef, onion and garlic over medium heat until meat is cooked. Drain thoroughly and stir in bell pepper, drained kidney beans, 1/3 cup salsa, tomato sauce, chili powder, and salt and pepper to taste. Pour into 4-5 quart crockpot.

In large bowl, mix together corn muffin mix, milk, butter and egg just until combined. Then add both kinds of cheese and chilies, including chili liquid. Spoon over beef in crockpot.

Cover crockpot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In small bowl combine sour cream, 1/2 cup salsa, and cilantro; serve with pie.

If you have a new hot crockpot, check this at 5 hours.

User Reviews

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 5 out of 5
sooo GOOD, Guest

I made this my own way. The corn bread steams as it cooks and comes out super creamy Ingredients: 1 lb. lean ground beef 1 onion, chopped 3 tbsp garlic powder 1 green bell pepper, chopped 15 oz. can kidney beans or black beans, rinsed and drained 8 oz. can tomato paste 1 can V8 (11 or so ounces) 1/3 cup salsa 2 tsp. chili powder Salt and pepper to taste 6 oz. pkg. corn muffin mix 1/3 cup milk 2 Tbsp. melted butter 1 egg, beaten 3/4 cup shredded Colby cheese 1/4 cup grated Parmesan cheese 4 oz. can chopped green chilies, undrained 1/2 cup sour cream ( optional) 1 pack chili mix Preparation: In nonstick skillet, cook ground beef, onion and chili mix with 1/2 cup of water over medium heat until meat is cooked. Reserve about three tbspns of meat liquid. While this is going on - add green peppers, drained kidney beans, 1/3 cup salsa, tomato paste, chili powder, V8 and salt and pepper into 4-5 quart crockpot. Add meat when done. In large bowl, mix together corn muffin mix, milk, butter and egg just until combined. Then add both kinds of cheese and chilies, including chili liquid. Spoon over beef in crockpot. Cover crockpot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. when done, scoop out and garnish with sour cream. If you have a new hot crockpot, check this at 5 hours. Mine was done in about 3

3 out of 3 people found this helpful.

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