Tuesday, December 2, 2014

Slow Cooker {or not} Tamale Pie

My friend Karilyn introduced me to this recipe and it is wow, amazing!  Everyone was asking me to make it again before we had even finished eating dinner.  The beauty of this recipe is that you can cook it in the crock pot (as directed below) or, if you're like me and sometimes don't think about dinner early enough to do the crock pot thing, you can throw it together and cook it in the oven.  To do that, mix everything but the cornbread mix and eggs together and put in a greased 9x13 pan.  Mix the cornbread mix and eggs together in a separate bowl then spread over the top of the meat mixture.  Bake in the oven at 400 degrees for 20 minutes or until cornbread is golden brown.  This right here is some comfort food at it's finest!
1 lb cooked ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 cup (4 ounces) shredded Mexican cheese blend
*1 package (8-1/2 ounces) corn bread/muffin mix (I used Jiffy brand)
2 eggs

*The crust is such a magical part of this dish that I would recommend using two boxes of it (which would require 4 eggs).  Never too much of a good thing!
1.  Stir together cooked ground beef, cumin, salt, chili powder and pepper.
Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions, cilantro and cheese. Cover and cook on low for 6-8 hours or until heated through.
2.  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.
3.  Serve with sour cream and additional cilantro if desired.

As a Freezer Meal:
Prepare everything as directed, except for the cornbread topping.  When the meat mixture is cooled, put it in a foil pan (if you know you plan to cook it in the oven) or in a gallon sized freezer ziploc bag.  If you put it in a pan, securely cover with two pieces of plastic wrap and tin foil.  Place pan or ziploc bag in freezer.  When ready to use, thaw and cook in oven or crockpot as directed, adding cornbread crust on top before baking. 

*Source:  Taste of Home

1 comment:

Devilyn said...

One of my faves too!

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