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Crock Pot Taco Pie via flouronmyface.com

Crock Pot Taco Pie Recipe

Arlene Mobley - Flour On My Face
Crock Pot Taco Pie recipe is one of my favorite Mexican casserole recipes I make in my slow cooker.
5 from 1 vote
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Main Dish
Cuisine Mexican
Servings 9 servings
Calories 544 kcal

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 corn muffin mix
  • 1 egg
  • cup milk
  • 8 ounces shredded pepper jack or cheddar cheese
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Instructions 

  • Add the first 9 ingredients to the crock pot and stir well.
  • Mix the cornbread mix with the egg and milk.
  • Using a tablespoon drop the cornbread batter over the top of the ingredients in the crock pot.
  • Cover crock pot with a double layer of paper towels to prevent the moisture that forms on the inside of the lid from dripping into the crock pot as it cooks.
  • Cook on high 4 hours.

Nutrition

Calories: 544kcal | Carbohydrates: 37g | Protein: 30g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1200mg | Potassium: 719mg | Fiber: 5g | Sugar: 12g | Vitamin A: 825IU | Vitamin C: 13mg | Calcium: 430mg | Iron: 5mg
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