Slow-Cooker Tamale Pie
, 8 servings
A slow-cooker casserole with seasoned ground beef, beans, corn and tomatoes topped with cornbread batter and melted cheese.
| prepHave a 4-quart slow cooker ready. | ||||
| 450 g ground beef | Cook beef until no longer pink, drain, stir in spices | Transfer beef to slow cooker, stir in beans & vegetables | Cook on low until heated through | Serve with sour cream & cilantro if desired |
| 1 teaspoon ground cumin | ||||
| 1/2 teaspoon salt | ||||
| 1/2 teaspoon chili powder | ||||
| 1/4 teaspoon pepper | ||||
| 1 can (425 g) black beans, rinsed and drained | ||||
| 1 can (14-1/2 oz) diced tomatoes with mild green chiles, undrained | ||||
| 1 can (310 g) whole kernel corn, drained | ||||
| 1 can (280 g) enchilada sauce | ||||
| 2 green onions, chopped | ||||
| 15 g minced fresh cilantro | ||||
| 1 package (8-1/2 oz) cornbread/muffin mix | Combine cornbread mix & eggs in bowl | Spoon batter over filling, cover, cook until set | Uncover, sprinkle cheese, cover, let melt | |
| 2 large eggs | ||||
| 115 g shredded Mexican cheese blend | ||||
| Sour cream and additional minced fresh cilantro (optional) | ||||
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