Slow Cooker Tamale Pie

Slow Cooker Tamale Pie

160 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    5 h 10 m
  • Ready In

    5 h 20 m
Brandy
Recipe by  Brandy

“This is a simple tamale pie recipe that tastes very similar to authentic tamales without all the work! I sometimes double this recipe and make it in a large slow cooker. This recipe is a big hit with my husband. Serve with various toppings such as sour cream, more cheese, salsa, green onions, tomatoes, etc. ”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Place the ground beef in a skillet over medium heat, and cook and stir the beef until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder.
  2. In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker.
  3. Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.

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Reviews (160)

Rate This Recipe
YellowBird
254

YellowBird

This is very good. I did tweak it a little since we like things spicy. First, I doubled the recipe since I have a large oval slow cooker. I added some sauteed diced onions and bell peppers plus some chopped jalapenos (from a can) to the meat mixture. I also added jalapenos to the cornbread mixture. Also, 2/3 cups of milk for 2 packages of corn bread mix was not enough so I just kept adding until it looked like the right consistency. Finally, because the topping didn't brown in the slow cooker, I removed the crock and put it in the oven on "broil" for a couple of minutes. I will definitely make this again.

Brandy
200

Brandy

thanks everyone.. I also "tweak" this recipe. This recipe was given to me by a friend and what I do to tweak it.. I double the meat, double the enchilada sauce, add chilli powder & garlic powder and double the cheese. Sometimes I also add chopped green chili's to the meat mixture. Sure, its just as easy putting this in the oven however, I like cooking things in the slow cooker so I dont have to sit there and watch it... I can throw it in early and have it ready by dinner. Thanks for the reviews this is my first recipe submitted! :)

sassyoldlady
113

sassyoldlady

I made Sals' Red Enchilada Sauce (which hubby said smelled wonderful, and I didn't think to taste before I put it in the meat mixture) for this, then did everything by the recipe. I put a towel over the crockpot under the lid, to keep moisture from dripping back down onto the top. (Thanks to Scotdog? for the tip) There was more muffin mix than the meat mixture. Hubby and I alone ate half of it. It has a good flavor, not quite spicy enough for us and the meat mixture tasted almost sweet to me. Not sure where that came from. Another crockpot recipe that I don't see any point to. This could be made faster and easier in a 13x9 pan and wouldn't be so hard to get out. Onions and garlic added to the meat while browning would help and maybe some cumin also. Next time it goes in the oven and I double the recipe for the meat mixture and maybe the muffin mix too. Thanks Brandy!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 463 cal
  • 23%
  • Fat
  • 22 g
  • 34%
  • Carbs
  • 41.7 g
  • 13%
  • Protein
  • 24.3 g
  • 49%
  • Cholesterol
  • 103 mg
  • 34%
  • Sodium
  • 1057 mg
  • 42%

Based on a 2,000 calorie diet

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