Crock Pot Taco Pie Recipe

This Crock Pot Taco Pie recipe has all your favorite Mexican food flavors. It is very easy to  make and delicious.

This is one of those easy crock pot recipes where you dump almost all of the ingredients in the crock pot and mix it up.

Then you add some cheese! Got to have that cheese!

Top all those lovely ingredients with some corn bread mix.

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Then let it cook for a few hours on high. About 3 and a half in the crock pot casserole slow cooker. If you're using a 4-quart crock pot the cooking time will be longer because the cornbread topping is going to be thicker and need longer to cook through.

If you're using a 6-quart crock pot the cooking time will be about the same.

Don't forget to add a couple of layers of paper towels to the top regardless of which size crock pot you are using to keep the cornbread from getting soggy.

Once the cornbread has cooked add a layer of cheese to the top, replace the lid and allow the cheese to melt. Serve immediately.

Ingredients

• 1.5 pounds ground beef, browned and drained very well
• ½ cup diced green pepper
• ½ cup diced onion
• 1 small finely diced jalapeno pepper
• 2 cans Mexican stewed tomatoes
• 1 can black or pinto beans, drained and rinsed
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 8 ounces shredded Velveeta
• 8.5-ounce box corn muffin mix
• 1 egg
• ⅓ cup milk
• 8 ounces shredded pepper jack or cheddar cheese

Directions

1. Combine the browned ground beef, shredded Velveeta cheese, green pepper, onion, jalapeno peppers, stewed tomatoes, black beans, chili powder and ground cumin in the bottom of a slow cooker. Mix with a large spoon until evenly combined.
2. Mix the cornbread mix with the egg and milk.
3. Using a tablespoon drop the cornbread batter over the top of the ingredients in the crock pot.
4. Drape a double layer of paper towels over the top and place the lid on trapping the paper towels along the edges. Do not let them touch the top of the cornbread. This will prevent the moisture that forms on the inside of the lid from dripping down onto the cornbread as it cooks.
5. Slow cook on high 4 hours or until piping hot and the center of the cornbread is cooked through.
6. 15 minutes before serving sprinkle the top of the cornbread with the shredded pepper jack cheese. Discard the damp paper towels and recover. Serve once the cheese has melted.
7. Makes about 9 servings.

Recipe Expert Tips

• Preventing soggy tops: Draping a layer of paper towels over the top of the slow cooker is a great way to prevent the tops of crock pot casseroles and crock pot desserts from getting wet and soggy from the condensation that forms on the inside of the lid.

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Crock Pot Taco Pie

Arlene Mobley - Flour On My Face

Crock Pot Taco Pie recipe is an easy Mexican casserole recipe that combines all the flavors of tacos with a cheesy cornbread topping.

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Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Main Dish

Cuisine Mexican

Servings 9 servings

Calories 545 kcal

Ingredients  

1x2x3x

• ▢ 1.5 pounds ground beef (browned and drained very well)
• ▢ ½ cup diced green pepper
• ▢ ½ cup diced onion
• ▢ 1 small finely diced jalapeno pepper
• ▢ 2 cans Mexican stewed tomatoes
• ▢ 1 can black or pinto beans (drained and rinsed)
• ▢ 1 teaspoon chili powder
• ▢ ½ teaspoon ground cumin
• ▢ 8 ounces shredded Velveeta
• ▢ 8.5 ounce corn muffin mix
• ▢ 1 large egg
• ▢ ⅓ cup milk
• ▢ 8 ounces shredded pepper jack or cheddar cheese

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Instructions 

• Combine the browned ground beef, shredded Velveeta cheese, green pepper, onion, jalapeno peppers, stewed tomatoes, black beans, chili powder and ground cumin in the bottom of a slow cooker. Mix with a large spoon until evenly combined.
• In a bowl mix the cornbread mix with the egg and milk until combined to make a thick batter.
• Using a tablespoon drop the cornbread batter over the top of the casserole ingredients in the crock pot.
• Drape a double layer of paper towels over the top and place the lid on trapping the paper towels along the edges. Do not let them touch the top of the cornbread. This will prevent the moisture that forms on the inside of the lid from dripping down onto the cornbread as it cooks.
• Slow cook on high 4 hours or until piping hot and the center of the cornbread is cooked through.
• 15 minutes before serving sprinkle the top of the cornbread with the shredded pepper jack cheese. Discard the damp paper towels and recover. Serve once the cheese has melted.

Recipe Expert Tips

• Preventing soggy crock pot casserole tops: Draping a layer of paper towels over the top of the slow cooker is a great way to prevent the tops of crock pot casseroles and crock pot desserts from getting wet and soggy from the condensation that forms on the inside of the lid.

Nutrition

Serving: 1ServingCalories: 545kcalCarbohydrates: 37gProtein: 30gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 112mgSodium: 1208mgPotassium: 713mgFiber: 5gSugar: 12gVitamin A: 826IUVitamin C: 13mgCalcium: 426mgIron: 4mg

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For more crock pot recipes and other crock pot beef recipes like this Crock Pot Taco Pie recipe head over to the 240+ Crock Pot Recipes page from Flour On My Face.