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Slow Cooker Tamale Pie Recipe

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This recipe for Slow Cooker Tamale Pie, by , is from The Van Hook/Harnagel Family 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!

Contributor:  
Contributor:  
Jana Van Hook

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds ground beef
1 large onion chopped (1 cup)
2 cloves garlic, minced
2 10 oz can of enchilada sauce (we like medium for heat)
1 11 oz can whole kernel corn with sweet peppers (Mexicorn corn)
1 4.5 oz diced green chili peppers
1 8.5 oz package corn muffin mix
1 cup shedded cheese, divided
1/3 cup milk
1 egg slightly beaten
1 fresh jalapeņo chile pepper, seeded and finely chopped (optional)

Directions:
Directions:
In a large skillet cook ground beef, onion and garlic until meat is brown and onion is tender. Drain off fat.
In a 3 1/2 to 4 qt slow cooker combine meat mixture, enchilada sauce, drained corn, and undrained green chile peppers.

Cover and cook on low-heat setting for 6-8 hours or on high heat setting for 3-4 hours.

In a medium bowl stir together corn muffin mix, 1/2 cup of the cheese, the milk, egg, and, if desired jalapeņo chile pepper, stirring just until combined.

If using low-heat setting, turn slow cooker to high-heat setting. Stir meat mixture. Drop batter by tablespoons onto meat mixture to make 8 dumplings. Cover and cook for 50 minutes more (do not lift cover). Sprinkle remaining 1/2 cup cheese over dumplings. Remove liner from slow cooker, if possible, or turn off slow cooker. Let stand uncovered, for 20 minutes before serving

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep 20 Cook 6-8 on low, 3-4 on high plus 50 min

 

 

 

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