Crockpot Beef Tamale Pie

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 07/5/21
Crockpot Beef Tamale Pie
John E. Kelly/Photodisc/Getty Images
Prep: 25 mins
Cook: 7 hrs
Total: 7 hrs 25 mins
Servings: 4 servings
Yield: 1 tamale pie
Nutrition Facts (per serving)
2167 Calories
67g Fat
264g Carbs
138g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 2167
% Daily Value*
Total Fat 67g 86%
Saturated Fat 31g 153%
Cholesterol 251mg 84%
Sodium 4149mg 180%
Total Carbohydrate 264g 96%
Dietary Fiber 62g 220%
Total Sugars 57g
Protein 138g
Vitamin C 99mg 497%
Calcium 1215mg 93%
Iron 22mg 122%
Potassium 4027mg 86%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Crockpot beef tamale pie uses corn muffin mix for an easy topping packed with a sweet, earthy flavor. It pairs nicely with a crisp green salad tossed with avocado and cherry tomatoes, served with a creamy salad dressing.

The ground beef is cooked with onion and garlic, then combined with beans, salsa, and seasonings. That goes into the slow cooker first; a topping made with corn muffin mix and cheese bakes on top. Serve with a cool mixture of sour cream, cherry tomatoes, and green onions. And a cold beer on the side.

Make sure to test the cornbread topping with the toothpick before you serve this fabulous pie. And remember - this is a "fake" tamale, with a cornbread topping subbing for the tamale batter. Nobody claimed it's authentic - just delicious.

Ingredients

  • 1 pound lean ground beef

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 green bell pepper, chopped

  • 1 (15-ounce) can can kidney beans, drained, rinsed

  • 1 (8-ounce) can tomato sauce

  • 1/3 cup salsa

  • 1 tablespoon chili powder

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 (6-ounce) package corn muffin mix

  • 1/3 cup milk

  • 3 tablespoons melted unsalted butter

  • 1 large egg, beaten

  • 1 cup shredded pepper jack cheese

  • 1/4 cup grated Parmesan cheese

  • 1 (4-ounce) can chopped green chilies, undrained

  • 1 cup grated colby cheese

  • 1/2 cup sour cream

  • 1/2 cup salsa

Steps to Make It

  1. Spray a 4 to 5-quart slow cooker with nonstick cooking spray; set aside.

  2. In a large nonstick skillet, sauté the ground beef, onion, and garlic over medium heat until meat is cooked, stirring to break up meat.

  3. Drain the meat mixture thoroughly and stir in the bell pepper, drained kidney beans, tomato sauce, salsa, chili powder, and salt and pepper to taste. Pour into the prepared crockpot.

  4. In a large bowl, mix together the corn muffin mix, milk, butter and egg just until combined. Then add Pepper Jack and Parmesan cheeses and chilies, including chili liquid.

  5. Spoon the corn muffin mixture over the beef in the crockpot.

  6. Cover the crockpot and cook on low for 6 to 7 hours or until a toothpick inserted in the cornbread mixture comes out clean. Sprinkle the top with the Colby cheese and let stand for 5 minutes until the cheese melts.

  7. In a small bowl combine sour cream, cherry tomatoes or salsa, and green onion; serve on top of the pie with cilantro or any other seasoning you prefer.

If you have a new hotter cooking crockpot, check this for doneness at 5 hours.

Recipe Variations

  • Use black beans instead of kidney beans.
  • Cheddar is a good substitute for colby cheese.