Tasty Tuesday
Slow Cooker Tamale Pie
Ingredients:
-1 lb ground beef
-1 teaspoon ground cumin
-1/2 teaspoon salt
-1/2 teaspoon chili powder
-1/4 teaspoon pepper
-1 can (15 ounces) black beans, rinsed and drained
-1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
-1 can (11 ounces) 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) corn bread/muffin mix (I used Jiffy brand)
-2 eggs
-1 cup (4 ounces) shredded Mexican cheese blend
Instructions:
-In a large skillet, cook beef over medium heat until no longer pink; drain
-Stir in the cumin, salt, chili powder and pepper
-Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro
-Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro
-Cover and cook on low for 6-8 hours or until heated through
-In a small bowl, combine muffin mix and eggs; spoon over meat mixture
-In a small bowl, combine muffin mix and eggs; spoon over meat mixture
-Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean
-Sprinkle with cheese; cover and let stand for 5 minutes
Serve with sour cream and additional cilantro if desired.
Makes about 8 servings.
Makes about 8 servings.
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