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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Slow Cooker Tamale Pie Recipe

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This recipe for Slow Cooker Tamale Pie is from Office of Student Development Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 pound ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
One can (15 ounces) black beans, rinsed and drained
One can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
One can (11 ounces) whole kernel corn, drained
One can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
One package (8-1/2 ounces) corn bread/muffin mix
Two Eggs
One cup (4 ounces) shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional

Directions:
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
2. Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.
3. In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
4. Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired. Yield: 8 servings.

 

 

 

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