Slow Cookers Tamale Pie

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Slow Cookers Tamale Pie

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Tamale pie is typically a two step process. First the chili is prepared on the stove top, then the cornbread topping is added and the mixture is baked in the oven. This recipe using Slow Cookers Chili Seasoning makes it easy by using a slow cooker.

Makes 10 (1-cup) servings.

Prep Time: 15 minutes

Cook Time: 8 hours on LOW or 4 hours on HIGH plus 30 minutes on HIGH

INGREDIENTS

2 pounds lean ground beef

1 can (14 1/2 ounces) kidney or pinto beans

2 cans (14 1/2 ounces each) stewed tomatoes, cut-up

1 can (4 ounces) chopped green chiles

1 package McCormick® Slow Cookers Chili Seasoning

1/2 cup water

Cornbread Topping:

1 box (8 1/2 ounces) corn muffin mix

1/2 cup shredded Cheddar cheese

DIRECTIONS

1. Cook ground beef in large skillet on medium-high heat until no longer pink; drain. Place in slow cooker. Add beans, tomatoes, chiles and Seasoning Mix; mix well. Cover.

2. Cook 8 hours on LOW or 4 hours on HIGH.

3. For the Cornbread Topping, if using low setting, increase to HIGH. Prepare corn muffin batter as directed on package. Drop batter by spoonfuls on top of simmering chili. Cover. Cook 30 minutes longer or until toothpick inserted into center of cornbread topping comes out clean. Sprinkle with cheese.

Tips

Test Kitchen Tip: Allow topping to cook the entire 30 minutes before inserting toothpick. Spoon any leftover batter into greased muffin tins. Bake as directed on package.

Slow Cooker Tip: For best results, do not remove cover during cooking.

NUTRITION INFORMATION

per serving

Calories: 362

Fat: 14 g

Carbohydrates: 33 g

Cholesterol: 89 mg

Sodium: 934 mg

Fiber: 4 g

Protein: 26 g

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