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Nutrition Facts (per serving) | |
---|---|
1062 | Calories |
57g | Fat |
72g | Carbs |
66g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 1062 |
% Daily Value* | |
Total Fat 57g | 74% |
Saturated Fat 29g | 144% |
Cholesterol 251mg | 84% |
Sodium 2090mg | 91% |
Total Carbohydrate 72g | 26% |
Dietary Fiber 13g | 45% |
Total Sugars 23g | |
Protein 66g | |
Vitamin C 98mg | 488% |
Calcium 707mg | 54% |
Iron 9mg | 48% |
Potassium 1558mg | 33% |
*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. |
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
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1 pound lean ground beef
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1 medium onion, chopped
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2 cloves garlic, minced
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1 green bell pepper, chopped
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1 (15-ounce) can kidney beans, drained, rinsed
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1 (8-ounce) can tomato sauce
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1/3 cup salsa
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1 tablespoon chili powder
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Salt, to taste
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Freshly ground black pepper, to taste
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1 (6-ounce) package corn muffin mix
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1/3 cup milk
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3 tablespoons melted unsalted butter
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1 large egg, beaten
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1 cup shredded pepper jack cheese
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1/4 cup grated Parmesan cheese
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1 (4-ounce) can chopped green chilies, undrained
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1 cup grated colby cheese
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1/2 cup sour cream
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1/2 cup salsa
Steps to Make It
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Spray a 4 to 5-quart slow cooker with nonstick cooking spray; set aside.
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In a large nonstick skillet, sauté the ground beef, onion, and garlic over medium heat until meat is cooked, stirring to break up meat.
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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.
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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.
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Spoon the corn muffin mixture over the beef in the crockpot.
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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.
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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.
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