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Slow-Cooker Tamale Pie
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Prep Time:
15 minutes
Total Time:
5 hours 15 minutes
Slow cooker cornbread-topped tamales: A delicious twist on a classic favorite!
Ingredients:
  • 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 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 pouch (6.5 oz) 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 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 1/4 cup sour cream
  • 4 medium green onions, chopped (1/4 cup)
Instructions:
  • In a spacious nonstick skillet, sauté beef and onion over medium heat for about 5 minutes until beef is browned; drain any excess fat. Add beans and enchilada sauce, and mix well.
  • Transfer the beef mixture into a 3 1/2- to 4 1/2-quart slow cooker. In a medium bowl, combine cornbread mix, milk, margarine, and egg until just moistened (batter will be lumpy). Gently fold in cheese and chiles. Spoon this batter over the beef mixture in the slow cooker.
  • Cook the cornbread covered on low heat for 5 to 6 hours, or until a toothpick inserted in the center comes out clean. Serve with a dollop of sour cream and a sprinkle of green onions.

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