Tamale Pie – Slow Cooker

Serves: 8


  • 1 lb ground beef
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 1/4 tsp pepper
  • 1 can black beans, rinsed and drained
  • 1 can Rotel
  • 1 can whole kernel corn, drained
  • 1 can (10 ounces) enchilada sauce
  • 2 green onions, chopped
  • 1/4 cup minced fresh cilantro
  • 1 package (8-1/2 ounces) Jiffy corn bread/muffin
  • 2 eggs
  • 1 cup (4 ounces) shredded Mexican cheese blend


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
  2. Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro.
  3. Cover and cook on low for 6-8 hours or until heated through.
  4. In a small bowl, combine muffin mix and eggs; spoon over meat mixture.
  5. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
  6. Sprinkle with cheese; cover and let stand for 5 minutes.
  7. Serve with sour cream and additional cilantro if desired.

One thought on “Tamale Pie – Slow Cooker

  1. Pingback: December Meal Plan | The Monthly Lineup

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