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

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

5 from 1 vote

Print Pin Rate

Course: Slow Cooker Main

Cuisine: American/Canadian

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: 6

Calories: 364kcal

Author: Merry

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

• 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.

Nutrition

Calories: 364kcal | Carbohydrates: 30g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 84mg | Sodium: 714mg | Potassium: 721mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8.1% | Vitamin C: 13.9% | Calcium: 13.7% | Iron: 24%

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