Crock Pot Tamale Pie Recipe

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.

Crock Pot Tamale Pie

Yield: 6

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

What happens when you marry a delicious chili with a cornbread topping? You get this delicious dinner recipe made right in your Crock Pot. 

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Ingredients

• 1 pound ground beef
• 1/2 medium onion, chopped
• 1 can black beans, drained and rinsed
• 1 can niblet corn, drained and rinsed
• 28 oz stewed tomatoes
• 1 packet taco seasoning
• 1/2 tsp chili powder
• 1/4 tsp cinnamon

Cornbread Crust

• 1 cup cornmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 ground black pepper
• 1 egg, beaten
• 3/4 cup buttermilk or sour milk
• 3/4 shredded cheddar cheese, divided

Instructions

1. 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.
2. Add beans, corn, tomatoes and spices to slow cooker and stir. (I used my spoon to chop the tomato pieces up a bit.)
3. Cook on low for 6-7 hours or on high for 3-4 hours.
4. One hour before you would like to eat, mix up ingredients for cornbread crust (including half the shredded cheese).
5. 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.
6. Cook for one hour or until toothpick pushed in to the cornbread crust comes out clean.

Nutrition Information:

Yield: 6
Amount Per Serving: Calories: 364 Saturated Fat: 6g Cholesterol: 84mg Sodium: 714mg Carbohydrates: 30g Fiber: 4g Sugar: 7g Protein: 18g

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