Tamale Pie For The Crock Pot Recipes

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TAMALE POT PIE



Tamale Pot Pie image

Hungry family? Satisfy appetites with a pot pie made with spicy ground beef and corn.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 12

1 lb lean (at least 80%) ground beef
1 box (9 oz) frozen corn, thawed, drained
1 can (14.5 oz) diced tomatoes, undrained
1 can (2 1/4 oz) sliced ripe olives, drained
2 tablespoons Original Bisquick™ mix
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1 cup Original Bisquick™ mix
1/2 cup cornmeal
1/2 cup milk
1 egg

Steps:

  • Heat oven to 400°F. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in corn, tomatoes, olives, 2 tablespoons Bisquick mix, the chili powder, cumin and salt. Heat to boiling, stirring frequently; boil and stir 1 minute. Keep warm over low heat.
  • In medium bowl, stir remaining ingredients until blended. Pour beef mixture into ungreased 9-inch square pan. Spread cornmeal mixture over beef mixture.
  • Bake uncovered about 25 minutes or until crust is light brown.

Nutrition Facts : Calories 360, Carbohydrate 38 g, Cholesterol 85 mg, Fat 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 5 g, TransFat 1 1/2 g

SLOW COOKER TAMALE PIE



Slow Cooker Tamale Pie image

Canned beans and cornbread muffin mix speed up the prep on this crowd-pleasing main dish that's perfect for busy evenings and carry-in dinners. -Jill Pokrivka, York, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings.

Number Of Ingredients 15

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

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. , 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., 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., Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

Nutrition Facts : Calories 393 calories, Fat 17g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 1066mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 6g fiber), Protein 21g protein.

SLOW COOKER TAMALE PIE



Slow Cooker Tamale Pie image

This is a simple tamale pie recipe that tastes very similar to authentic tamales without all the work! I sometimes double this recipe and make it in a large slow cooker. This recipe is a big hit with my husband. Serve with various toppings such as sour cream, more cheese, salsa, green onions, tomatoes, etc.

Provided by Brandy

Categories     Main Dish Recipes     Casserole Recipes

Time 5h20m

Yield 6

Number Of Ingredients 9

1 pound ground beef
1 (15 ounce) can kidney beans, drained and rinsed
1 (10 ounce) can enchilada sauce
1 ½ teaspoons garlic powder
1 (8.5 ounce) package corn bread/muffin mix
⅓ cup milk
1 egg
2 tablespoons melted butter
½ cup shredded Cheddar cheese

Steps:

  • Place the ground beef in a skillet over medium heat, and cook and stir the beef until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder.
  • In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker.
  • Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.

Nutrition Facts : Calories 462.9 calories, Carbohydrate 41.7 g, Cholesterol 99.1 mg, Fat 22 g, Fiber 5.1 g, Protein 24.3 g, SaturatedFat 9.3 g, Sodium 1056.9 mg, Sugar 5.5 g

SLOW-COOKER TAMALE PIE



Slow-Cooker Tamale Pie image

Traditional tamales get a new wrap--golden corn muffin mix bakes in the slow cooker on top of the tamale filling.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h15m

Yield 4

Number Of Ingredients 12

1/2 pound lean ground beef
1 medium onion, chopped (1/2 cup)
2 cups Progresso™ red kidney beans (from 19-oz can), drained, rinsed
1 can (10 ounces) Old El Paso™ enchilada sauce
1 pouch (6.5 ounces) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons margarine or butter, melted
1 egg
1/2 cup shredded Colby-Monterey Jack cheese (2 ounces)
1 can (4.5 ounces) Old El Paso™ chopped green chiles, undrained
1/4 cup sour cream
4 medium green onions, chopped (1/4 cup)

Steps:

  • In 12-inch nonstick skillet, cook beef and onion over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in beans and enchilada sauce.
  • Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker.
  • Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Serve with sour cream and green onions.

Nutrition Facts : Calories 590, Carbohydrate 65 g, Cholesterol 115 mg, Fat 3, Fiber 7 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 15 g, TransFat 2 1/2 g

CROCK POT TAMALE PIE



Crock Pot Tamale Pie image

I always enjoy food with a Mexican flavor and this one sure hit the spot! As a big ol' bonus, it's also a cinch to prepare. Try spraying the inside of the crock-pot with cooking spray when you begin so that you're sure to get every last bit out of the pot when it's cooked!

Provided by Bobbi Jo Woods

Categories     Tacos & Burritos

Time 6h15m

Number Of Ingredients 14

1 lb lean ground beef or turkey
1 onion, chopped
2 clove garlic, minced
1 pkg taco seasoning
15 oz canned kidney beans, drained
1 6 oz. pkg corn muffin mix
1/3 c milk
2 tsp vegetable oil
1 egg
1 c shredded colby (or co-jack, monterey jack) cheese
1 4 oz. can chopped green chiles, UNDRAINED
1/2 c sour cream
1/2 c salsa
1/4 c fresh cilantro, chopped

Steps:

  • 1. In nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is just cooked (don't brown too much). Break up meat into smaller bits.
  • 2. Add taco or chili seasoning mix and water (just enough to moisten), and stir until seasoning is mixed throughout. Stir in drained kidney beans, and pour mixture into 4-5 quart crockpot.
  • 3. (you can probably do some of this while meat is cooking in the skillet) In large bowl, mix together corn muffin mix, milk, butter and egg just until combined. Fold the cheese and chiles (including the liquid from them) into the corn muffin battter, then spoon mixture over the beef in crockpot.
  • 4. Cover crockpot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In a small bowl, combine sour cream, salsa, and cilantro; serve with pie.

CALIFORNIA TAMALE PIE (CROCKPOT)



California Tamale Pie (Crockpot) image

Tamale Pie and made in a Crockpot? Need I say more? Oh yes i do....Yum!

Provided by Sandy Williams

Categories     Tacos & Burritos

Time 4h20m

Number Of Ingredients 10

1 1/2 lb lean ground beef, browned
3/4 c yellow corn meal
1 1/2 c milk
1 egg, beaten
1 pkg chili seasoning mix
1 Tbsp seasoned salt
1 lb can tomatoes, cut up
1 can(s) whole kernel corn, drained
1 can(s) 2¼ oz. sliced ripe black olives, drained
1 c cheddar cheese, grated

Steps:

  • 1. Stir together cornmeal, milk and egg. Add rest of ingredients, except cheese. Pour into crock pot, cover, cook on high 3 to 4 hours. Sprinkle cheese over top, cover and cook another 5 minutes.

SLOW COOKER TAMALE PIE



Slow Cooker Tamale Pie image

Categories     Dinner

Yield 8

Number Of Ingredients 14

1 pound lean ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 (15.25 ounce) can black beans (rinsed and drained)
1 (14.5 ounce) can diced tomatoes with green chilies (undrained)
1 (11 ounce) can whole kernel corn (drained)
1 (10 ounce) can enchilada sauce
2 green onions (diced)
1/4 cup fresh cilantro (chopped)
1 (8.5 ounce) package Jiffy cornbread mix
2 eggs
1 cup shredded Mexican cheese blend

Steps:

  • In a large skillet, brown ground beef over medium heat until no longer pink; drain excess grease.
  • Stir in the cumin, salt, chili powder and pepper.
  • Transfer to a 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.
  • 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.
  • Sprinkle with cheese; cover and let stand for 5 minutes before serving.

Nutrition Facts : Servingsize 1 serving, Calories 511 kcal, Fat 33 g, SaturatedFat 20 g, Cholesterol 100 mg, Sodium 2067 mg, Carbohydrate 21 g, Sugar 5 g, Protein 35 mg

TAMALE PIE FOR THE CROCK POT



Tamale Pie for the Crock Pot image

Make and share this Tamale Pie for the Crock Pot recipe from Food.com.

Provided by JillAZ

Categories     Savory Pies

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 25

1 tablespoon vegetable oil
1 lb lean ground beef
1 lb Italian sausage, remove from casings
2 onions, finely chopped
2 carrots, peeled and diced
2 stalks celery, diced
1 jalapeno pepper, diced
1 tablespoon chili powder
1 tablespoon cumin seed
1 tablespoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
1 cup ketchup
1 (14 ounce) can refried beans
1 cup beef stock
1 1/2 cups corn kernels
1 cup cornmeal
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1/4 cup melted butter
1 egg, beaten
1 cup monterey jack cheese, shredded
1 (4 1/2 ounce) can chopped green chilies, not drained

Steps:

  • Preheat crock pot to high.
  • In a large skillet, cook beef and sausage in oil, until crumbled and no longer pink.
  • Put meat in slow cooker reserving 1 T. of the liquid from the pan.
  • Add reserved oil, onions, carrots and celery to the pan. Cook and stir until softened. Add jalapeno, chili powder, cumin, oregano, salt and pepper. cook and stir for about 1 minute. Add ketchup and refried beans an stir well. Add stock and corn and bring to a boil. Pour over meats in slow cooker and stir well to combine.
  • To make the topping:.
  • Mix dry ingredients together in a large bowl.
  • Mix butter, egg and milk together and pour into dry ingredients. Stir just to blend.
  • Fold in cheese and green chilies.
  • spread over meat mixture in the crock pot.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours.
  • Topping will rise and get crusty and the meat will be bubbly and hot.
  • Serve with a green salad for an easy meal.

Nutrition Facts : Calories 690.2, Fat 36.9, SaturatedFat 15.7, Cholesterol 124.5, Sodium 2023.2, Carbohydrate 57.1, Fiber 7.6, Sugar 10.8, Protein 36.2

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