Lewis County Herald - Serving Hohenwald, Lewis County Tennessee Since 1898

By Melissa Wickline
Contributing Writer 

Lewis County Recipes: Slow Cooker Tamale Pie


October 15, 2020

Slow Cooker Tamale Pie

When I need to feed a small crew on week nights, I reach for this tamale casserole dish.

Super-quick, super-tasty, and a great way to get a meal on the table for a small crowd.

I used GF cornmeal mix in my dish, but you can certainly use regular corn meal for optimal flavor.

You'll also want to add a little heat if you like your tamales spicy. Enjoy!


1 pound 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


2 green onions, chopped

1/4 cup minced fresh cilantro

1 package (8-1/2 ounces)

cornbread/muffin mix

2 large eggs

1 cup shredded Mexican

cheese blend

Sour cream and additional

minced fresh cilantro, optional


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 one hour longer or until a toothpick inserted in 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.

Yields 8 servings.

Recipe by Jill Pokrivka

Photo by Taste of Home


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