Slow Cooker Tamale Pie Recipe
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 7:00 h
- Ready In: 7:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat7 g
Trans Fat0 g
Unsaturated Fat3 g
Slow cooker tamale pie recipe. A very simple and tasty Mexican pie cooked in a slow cooker. I love Mexican cuisine, it is so delicious! Beef Burritos, Enchilada Casserole, Taco Soup, and much more! Mexican cuisine is full of spicy and yummy recipes.
What is a Slow Cooker Tamale Pie and How Does it Work?
A slow cooker tamale pie is a dish that combines the flavors of a traditional tamale with the convenience of a slow cooker. The dish is made by placing the masa mixture and meat filling in individual crock pots and cooking them on low until they are done.
The flavors of this dish are amazing, and you can use any type of meat for your filling. It is usually served with guacamole, salsa, sour cream, cheese, or even beans to make it more filling.
This recipe is easy to make and can be made ahead of parties or gatherings.
What Are the Tips and Tricks for Perfectly Frying Your Homemade Crock Pot Tamales?
Crock Pot Tamales are a popular Mexican dish that is traditionally made by hand. In this article, we will teach you how to make the perfect tamales by following these tips and tricks.
Use corn husks to wrap your tamales before you steam them. This will prevent them from breaking while they are steaming in the crock pot.
Add a little bit of sugar and salt to the masa dough before cooking it in the crock pot. This will help enhance the flavor of your tamales.
When you add your filling, mix it well so that all of it is evenly distributed throughout every single layer of dough before wrapping them up with corn husks.
Looking for more easy and tasty slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes
Slow Cooker Tamale Pie Recipe
- 1 pound (480 g) ground beef
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon freshly ground black pepper
- 15 oz (450 ml) can black beans, rinsed and drained
- 14½ oz (435 ml) diced tomatoes with mild green chilies, undrained
- 11 oz (330 ml) can whole kernel corn, drained
- 10 oz (300 ml) enchilada sauce
- 2 fresh green onion, chopped
- 1/4 cup minced fresh cilantro leaves
- 2 large eggs, beaten
- 8 ½ oz (255 ml) cornbread-muffin mix
- 1 cup shredded Mexican cheese
- sour cream and more fresh cilantro, for serving
In a large nonstick skillet, cook the ground beef over medium heat, stirring occasionally, until no longer pink. Drain. Stir in ground cumin, salt, chili powder, and black pepper.
Transfer the spiced meat mixture to a 4-quart (4 L) slow cooker. Add drained black beans, tomatoes, corn, enchilada sauce, chopped green onions, and cilantro. Mix well.
Cover the pot and cook on a low-heat setting for 6-8 hours.
Meanwhile, in a small bowl, combine muffin mix and beaten eggs. Mix well. Open the lid and spoon the egg mixture over the beef mixture. Cover and cook for a further 1 hour or until a toothpick inserted in the center comes out clean. Allow staying for 5 minutes.
Remove cooked tamale pie from the slow cooker and transfer it to a serving plate. Serve with sour cream and chopped fresh cilantro.