I've always loved good tamales, but I've never attempted to make them the traditional way. Apparently, there's an art to getting tamales just right, and this dish is a delicious-tasting substitute made right in your crock-pot.

This Tamale Pie is so good and hearty for a family meal. I enjoy recipes that can be adapted for different dietary restrictions, and you can easily substitute Gluten-Free cornbread in this dish.

There isn't much heat in the original recipe, so if you enjoy spicy tamales, add your favorite hot sauce for an extra kick. Enjoy!

Ingredients:

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 sauce

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

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 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