I had not had Tamale Pie until I tried this Taste of Home recipe last week. We all loved it. The heat is balanced by the sweet cornbread and cool sour cream which makes for a nicely balanced flavor combination. It's warm and comforting, perfect for dreary fall days. I even ate it as leftovers twice, which I normally cannot do. (Normally: Leftovers once = fine. Leftovers twice = ewww). We're making it again this weekend. It is so easy and so tasty. :)
Slow Cooker Tamale Pie
1 lb ground beef
1 tsp ground cumin
½ tsp salt
½ tsp chili powder
¼ tsp pepper
1 can (15 oz) black beans, rinsed and drained
1 can (14 ½ oz) diced tomatoes with mild green chilies, undrained
1 can (11 oz) whole kernel corn, drained (I used about 1 ½ cups frozen white corn)
1 can (10 oz) enchilada sauce
2 green onions, chopped
¼ cup minced fresh cilantro
1 pkg (8 ½ oz) corn bread/muffin mix
1 cup (4 oz) shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional (but recommended) ;)
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 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. Serve with sour cream and additional cilantro if desired. (Which, I thought was a pretty tasty addition but I love both sour cream and cilantro)!