Crock Pot Tamale Pie
Easy Crock Pot Tamale Pie recipe
Arlene Mobley - Flour On My Face
3 hours 15 minutes
Crock Pot Recipes
1 1/2 lbs ground beef, browned and drained well
1 10 oz can Rotel Diced Tomatoes with Green Chilies
1 10 oz can enchilada sauce
1 15 oz can southwestern corn
1 15 oz can black beans
2 cups Mexican style shredded cheese
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 box Jiffy cornbread mix
1/3 cup milk
Brown and drain ground beef.
Add ground beef, cumin, salt, pepper and garlic to a 6 quart crock pot and mix well.
Add corn, black beans, enchilada sauce and 1/2 cup Mexican shredded cheese to the crock pot and mix well.
Sprinkle 1/2 cup of Mexican cheese over top.
Mix corn bread mix as directed.
Drop by spoon fulls over top of ingredients in crock pot and spread it into an even layer.
Place a triple layer of paper towels over the top of the crock pot.
Place crock pot lid on and cook on low for 3 hours.
Check corn bread for doneness by inserting a tooth pick in the center. If done sprinkle remaining cheese over top, replace paper towels and cook until cheese is melted.
If corn bread is not done replace paper towels and cook another 30 minutes or until done. Once done cover with cheese and cook until melted.
Serve with spanish rice or favorite side dish.
Garnish with sour cream and green onions if desired.
Find it online