Slow Cooker Tamale Pie

This was my first time making this recipe so I didn't make any to freeze but it would work great as a freezer meal if you leave off the cheese and cornbread until later.  It was very yummy and I will definitely make it again.

Slow Cooker Tamale Pie

1 lb ground beef
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp pepper
1 can (15 oz) black beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes with mild green chilies, undrained
1 can (11 oz) whole kernal corn, drained
1 can (10 oz) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 pkg (8 1/2 oz) corn bread/muffin mix
2 eggs
1 cup shredded Mexican cheese blend
sour cream and additional minced cilantro, optional

In large skillet, cook beef over medium heat until no longer pink; drain.  Stir in cumin, salt, chili powder and pepper.  Transfer to a 4-qt slow cooker; stir in beans, tomatoes, corn, enchilada sauce, onions and cilantro.  Cover and cook on low for 6-8 hours or until heated through.

In small bowl, combine muffin mix and eggs; spoon over meat mixture.  Cover and cook 1 hour longer or until toothpick inserted near center comes out clean.

Sprinkle with cheese; cover and let stand for 5 minutes.  Serve with sour cream and additional cilantro if desired.

8 Servings

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Tuesdays at the Table at All the Small Stuff