Crock Pot Tamale Casserole
Warm, hearty, and bursting with Tex-Mex flavors, this Crock Pot Tamale Casserole is the ultimate comfort food made easily in your slow cooker. Featuring layers of seasoned ground beef, black beans, corn, and zesty enchilada sauce, it’s crowned with a fluffy, cheddar-infused cornbread topping that cooks to golden perfection. With just 20 minutes of prep time, this one-pot wonder is ideal for busy weeknights or casual gatherings. The casserole’s cheesy, savory goodness pairs perfectly with a dollop of tangy sour cream and fresh cilantro for a vibrant finish. Whether you're craving a cozy family dinner or a stress-free potluck offering, this recipe will impress every time. Keywords: crock pot tamale casserole, slow cooker dinner, Tex-Mex comfort food, cornbread casserole, easy crock pot meals.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 packet Taco seasoning
- 1 can (15 ounces) Black beans, drained and rinsed
- 1 can (10 ounces) Diced tomatoes with green chilies
- 1 cup Corn kernels (frozen, canned, or fresh)
- 1 can (10 ounces) Red enchilada sauce
- 1 box (8.5 ounces) Cornbread mix
- 1 large Eggs
- 0.3333 cup Milk
- 2 cups Cheddar cheese, shredded
- 0.5 cup Sour cream, for serving
- 0.25 cup Cilantro, chopped (optional)
Instructions
In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Add diced onion and minced garlic to the skillet, and sauté until the onion is translucent, about 3-4 minutes.
Stir in the taco seasoning, black beans, diced tomatoes with green chilies, corn kernels, and enchilada sauce. Mix well to combine. Remove from heat.
Lightly grease the inside of a crock pot with non-stick spray or butter.
Pour the beef mixture into the bottom of the crock pot, spreading it evenly across the surface.
In a medium mixing bowl, prepare the cornbread topping by combining the cornbread mix, egg, milk, and 1 cup of shredded cheddar cheese. Stir until just combined (do not overmix).
Spread the cornbread batter evenly over the beef mixture in the crock pot.
Cover with the crock pot lid and cook on low for 4 hours, or until the cornbread is golden and fully cooked through.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole during the last 10-15 minutes of cooking to allow it to melt.
Serve warm with a dollop of sour cream and a sprinkle of chopped cilantro, if desired.
Nutrition Facts
Calories |
3994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.9 g | 251% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 11972 mg | 521% | |
| Total Carbohydrate | 365.1 g | 133% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 90.8 g | ||
| Protein | 198.3 g | 397% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 2668 mg | 205% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 4189 mg | 89% | |
*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.
