Slow Cooker Tamale Pie

Ready in 45 minutes

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

Top-ranked recipe named "Slow Cooker Tamale Pie"

2 avg, 1 review(s) 100% would make again


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1/2 pound Lean ground beef
1 medium onion; chopped (1/2 cup)
1 15-oz can Progresso dark red kidney beans; rinsed and drained
1 10-oz can Old El Paso enchilada sauce
6.5 oz Betty Crocker golden corn muffin
1/3 cup milk
2 tablespoons Margarine or butter; melted
1 Egg
1/2 cup Colby-Monterey Jack cheese; (2 ounces) shredded
1 4.5-oz can Old El Paso chopped green chiles; undrained
1/4 cup Sour cream
4 medium green onions; chopped (1/4 cup)

Original recipe makes 4



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.


Added on Award Medal
Calories Per Serving: 551 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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