Slow Cooker Tamale Pie

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Slow Cooker Tamale Pie
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Makes: 4 servings adjust
Traditional tamales get a new wrap--golden corn muffin mix bakes in the slow cooker on top of the tamale filling.

Directions

Ingredients

  • 1⁄2 pound Lean Ground Beef
  • 1 medium Onion, chopped
  • 2 cups Canned Red Kidney Beans, drained, rinsed
  • 1 can Red Enchilada Sauce, 10 oz can

Step 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.

Ingredients

  • 1 package Corn Bread Mix, 6.5 oz, Betty Crocker brand
  • 1⁄3 cup Milk
  • 2 tablespoons Butter, or margarine, melted
  • 1 Egg
  • 1⁄2 cup Colby Cheese, or Monterrey Jack Cheese (2 oz)
  • 1 can Canned Whole Green Chili Peppers, 4.5 oz, undrained, chopped

Step 2

Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, butter and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker.

Ingredients

  • 1⁄4 cup Sour Cream
  • 4 medium Green Onion, chopped (1/4 cup)

Step 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.
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