My CrockPot is hands down my most used kitchen appliance. Throw in your ingredients, turn it on and forget it until dinner. It is a busy moms life saver. Unfortunately, sometimes recipes can be a bit blah or include ingredients that I don’t really like to use (like canned soup). Thankfully, this recipe for Crock Pot Tamale Pie does not have those issues.
I have everything I need to make tamale pie in the pantry at any given time and the whole family loves it. While this recipe isn’t what I would consider spicy, definitely leave out the extra 1/2 tsp of chili powder to make it even more kid friendly. Want to kick up the heat? Add a bit more.
You can also add a few canned chilis to the tamale filling and the cornbread crust for an extra chili kick. This recipe is infinitely flexible so change it up if you like!
I love that it has the taste of delicious chili and cornbread made together in the slow cooker. Throw all your ingredients in and you will have a delicious meal ready for dinner. Pair it with a green salad and dinner prep is done. I also like to have extra shredded cheese, sour cream and hot sauce available if anyone wants to kick their Crock Pot Tamale Pie up a notch.
What happens when you marry a delicious chili with a cornbread topping? You get this delicious dinner recipe made right in your Crock Pot.
- Brown hamburger meat and onions in a large skillet over medium-high heat until no pink remains. Drain and add burger mixture to slow cooker.
- Add beans, corn, tomatoes and spices to slow cooker and stir. (I used my spoon to chop the tomato pieces up a bit.)
- Cook on low for 6-7 hours or on high for 3-4 hours.
- One hour before you would like to eat, mix up ingredients for cornbread crust (including half the shredded cheese).
- Turn slow cooker to high and pour cornbread batter over the top of the tamale filling mixture. Sprinkle remaining cheese on the top of the batter.
- Cook for one hour or until toothpick pushed in to the cornbread crust comes out clean.
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