Slow Cooker Tamale Pie

Name: Slow Cooker Tamale Pie
Prep time: 7 h 25 min
Cook time: 7 h 25 min
Total time: 7 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams can black beans, rinsed and drained; 397 grams can diced tomatoes with mild green chilies, undrained; 1 teaspoons chili powder; 227 grams package corn bread/muffin mix; 8 servings Sour cream and additional minced fresh cilantro, optional; 2 eggs; 283 grams can enchilada sauce; 59 milliliters minced fresh cilantro; 2 green onions, chopped; 1 teaspoon ground cumin; 0 teaspoons pepper; 1 teaspoons salt; 113 grams cup shredded Mexican cheese blend; 312 grams can whole kernel corn, drained

Slow Cooker Tamale Pie might be just the main course you are searching for. One serving contains 348 calories, 13g of protein, and 15g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of eggs, corn bread/muffin mix, chili powder, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 7 hours and 25 minutes.

Instructions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.

Ingredients you will need

Chili Powder

Pepper

Cumin

Beef

Salt

Equipment you will use

Frying Pan

Transfer to a 4-qt. 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.

Ingredients you will need

Enchilada Sauce

Cilantro

Tomato

Onion

Beans

Corn

Equipment you will use

Slow Cooker

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.

Ingredients you will need

Muffin Mix