Crock Pot Beef Tamale Pie
Get ready to savor the comforting and flavorful delight of this Crock Pot Beef Tamale Pie, a fuss-free dinner that brings bold Tex-Mex flavors to your table with minimal effort. Perfect for busy weeknights or cozy gatherings, this crowd-pleaser layers seasoned ground beef, black beans, diced tomatoes with green chilies, and sweet corn beneath a golden cornbread topping that’s baked to perfection right in your slow cooker. A sprinkle of melted cheddar cheese adds the perfect finishing touch, while optional fresh cilantro provides a burst of freshness. With a prep time of just 15 minutes and the magic of slow-cooked goodness, this one-pot wonder is a hands-off way to satisfy your craving for a hearty, cheesy, and slightly spicy dinner.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 14.5 oz can Diced tomatoes with green chilies (Rotel)
- 1 15 oz can Black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 2 tbsp Tomato paste
- 1 packet Taco seasoning
- 1 8.5 oz box Cornbread mix
- 0.333 cup Milk
- 1 Egg
- 1 cup Shredded cheddar cheese
- 2 tbsp Chopped fresh cilantro (optional, for garnish)
Instructions
Heat a large skillet over medium-high heat. Add the ground beef and diced onion to the skillet and cook until the beef is browned and the onion is softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute. Drain any excess grease.
Transfer the cooked beef mixture to the crock pot. Add the diced tomatoes with green chilies, drained black beans, frozen corn, tomato paste, and taco seasoning. Stir well to combine.
In a medium mixing bowl, prepare the cornbread topping by combining the cornbread mix, milk, and egg according to the package instructions. Stir until just combined, being careful not to overmix.
Spoon the cornbread batter evenly over the beef mixture in the crock pot. Spread gently to cover most of the surface.
Cover the crock pot with the lid and cook on low for 4-5 hours or on high for 2-3 hours. The cornbread should be cooked through and firm to the touch.
In the last 15 minutes of cooking time, sprinkle the shredded cheddar cheese evenly over the cornbread topping. Cover and let the cheese melt.
Once cooked, serve the tamale pie warm. Garnish with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
3344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 4667 mg | 203% | |
| Total Carbohydrate | 341.8 g | 124% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 74.7 g | ||
| Protein | 166.1 g | 332% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1260 mg | 97% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3822 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
