Slow Cooker Tamale Pie
Speed up the preparation of a zippy Southwestern dinner using supermarket convenience items—canned vegetables, enchilada sauce and corn bread mix.
—JILL POKRIVKA YORK, PA
PREP: 25 MIN. • COOK: 7 HOURS • MAKES: 8 SERVINGS
1 pound 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
2 eggs
1 cup (4 ounces) shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional
1. In a large skillet, cook beef over medium heat until no longer pink, breaking beef into crumbles; drain. Stir in the cumin, salt, chili powder and pepper.
2. Transfer to a 4-qt. slow cooker; stir in the black beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.
3. In a small bowl, combine muffin mix and eggs; spoon over the meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
4. Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.