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Crock Pot Tamale Pie

Submitted by: suzanne-mcminn on May 12, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Crock Pot Tamale Pie

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In my long–very long!–oven deprivation, I tried out many (many!) new crock pot recipes. This one is hands-down destined to become an all-time dinner favorite here. It’s easy. It can be baked in the oven or a crock pot, and it’s as fast as

Difficulty:

Ingredients

Directions


In my long–very long!–oven deprivation, I tried out many (many!) new crock pot recipes. This one is hands-down destined to become an all-time dinner favorite here. It’s easy. It can be baked in the oven or a crock pot, and it’s as fast as homemade Hamburger Helper.

You can see the original recipe here and get a handy print link. This recipe comes from CindyP.

How to make Crock Pot Tamale Pie:

Base
1 pound ground beef, browned
1 1/2 cups cooked kidney beans (or 1 small can)
1 (10 oz) can enchilada sauce
1 1/2 tsp garlic powder

Cornbread topping
1/2 cup all-purpose flour
1/2 cup cornmeal
1/8 cup sugar
1/2 tablespoon baking powder
1/4 teaspoon salt
1/8 cup butter (cut up) or oil
1 egg
1/2 cup milk or buttermilk
1/2 cup shredded cheddar cheese

Brown ground beef.

Add kidney beans, enchilada sauce, and garlic powder.

If you live in the middle of nowhere and have no stores around the corner, you can make substitutions. This is a forgiving dish! I didn’t have any kidney beans or enchilada sauce. I substituted some leftover pinto beans from a pot of beans. I used some peppers in a spicy tomato sauce in place of the enchilada sauce. Mix all the base ingredients together and add to the crock pot.

In a mixing bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Add butter or oil, eggs, and milk or buttermilk. Stir to combine. Don’t over stir. Add cheese.

Spoon the cornbread mixture over the beef mixture in the crock pot.

Cook on Low until the cornbread is baked through, about 5 hours.

You can also bake this in an oven at 425-degrees for 25 minutes. IF YOU HAVE AN OVEN!!! (And don’t be braggin’.)

Categories: Blog

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Comments

4 comments | RSS feed for comments of this post

  1. 5-12
    7:55
    am

    ive had something like this before. it used hormel chili and velveeta topped with corn bread. im going to try this one. thanks to suzanne im in love with my crockpot again.

  2. 5-12
    8:39
    am

    This is a very good dish to customize to what you like. I found using mild enchilada sauce gave it a blander taste. Make sure you get the spice in there if you like it! I’ve started using a homemade taco/fajita mix in with the kidney beans along with the enchilada sauce…gives it the extra umph!

  3. 5-12
    9:19
    am

    Looks good! My boys like the Mexican style dishes. I’ll have to try it.

  4. 5-18
    12:55
    pm

    i use leftover chili for this and make cornbread to pour over top then cheese. it so good and a favorite around here

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