Crock Pot California Tamale Pie
Say hello to comfort food at its finest with this **Crock Pot California Tamale Pie**—a hearty and flavorful dish that brings Southwest-inspired tastes to your slow cooker. This easy recipe combines seasoned ground beef, vibrant black beans, sweet corn, and spicy diced tomatoes with green chilies, all simmered to perfection in a rich blend of spices. Topped with a layer of golden cornbread and gooey melted cheddar cheese, this tamale pie is the ultimate one-pot meal for cozy weeknights or casual gatherings. With just 20 minutes of prep and the convenience of slow cooking, you can enjoy a hassle-free dinner bursting with bold flavors. Garnished with fresh green onions, this dish is as visually inviting as it is delicious. Perfect for feeding six and packed with satisfying textures, this recipe is sure to become a family favorite! Keywords: crock pot tamale pie, California tamale pie, slow cooker Tex-Mex recipes, one-pot comfort food.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 can (15 ounces) Black beans, rinsed and drained
- 1 can (15 ounces) Corn kernels, drained
- 1 can (10 ounces) Diced tomatoes with green chilies
- 2 tablespoons Tomato paste
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 small Jalapeño, finely diced (optional)
- 1 box (8.5 ounces) Corn muffin mix
- 1 large Egg
- 0.33 cup Milk
- 1 cup Shredded cheddar cheese
- 2 tablespoons Sliced green onions, for garnish
Instructions
In a large skillet over medium heat, cook the ground beef until browned, breaking it up into small pieces with a spatula. Drain excess grease and transfer the beef to a slow cooker.
Add the diced onion, minced garlic, black beans, corn kernels, diced tomatoes with green chilies, tomato paste, chili powder, cumin, paprika, salt, black pepper, and jalapeño (if using) to the slow cooker. Stir well to combine.
Cover the slow cooker and cook on LOW for 4 hours, allowing the flavors to meld together.
In a medium mixing bowl, prepare the corn muffin mix according to the package instructions, combining it with the egg and milk.
After the filling has cooked for 3 hours and 30 minutes, carefully spread the prepared corn muffin batter evenly over the top of the filling in the slow cooker.
Cover and cook for an additional 30 minutes, or until the cornbread topping is set and cooked through.
Sprinkle shredded cheddar cheese evenly over the cornbread topping, then cover and allow the cheese to melt for about 5 minutes.
Once the cheese has melted, turn off the slow cooker and let the tamale pie rest for 10 minutes before serving.
Garnish with sliced green onions and serve warm. Enjoy!
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 977 mg | 42% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 14.4 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 235 mg | 18% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 611 mg | 13% | |
*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.
