Crock Pot Tamale Casserole Supremo
Get ready to elevate your weeknight dinner game with the ultimate comfort food: Crock Pot Tamale Casserole Supremo! This one-pot wonder combines layers of richly seasoned ground beef (or turkey), hearty black beans, sweet corn, and zesty diced tomatoes with green chilies, all topped with a perfectly golden and fluffy cornbread crust. Finished off with a melt-in-your-mouth blanket of cheddar cheese and a pop of fresh green onions, this casserole is the epitome of bold, Tex-Mex flavor with minimal effort. Thanks to the magic of slow cooking and just 15 minutes of prep time, this dish ensures tender, flavorful results with every bite. Serve it straight from the crock pot with dollops of sour cream and a sprinkle of cilantro for a truly satisfying meal the whole family will love! Perfect for busy weeknights or feeding a crowd, this recipe is the definition of comfort meets convenience.
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Recipe Information
Ingredients
- 1 pound Ground beef (or ground turkey)
- 1 packet Taco seasoning mix
- 0.5 cup Water
- 1 14.5-ounce can Canned diced tomatoes with green chilies
- 1 15-ounce can Canned black beans, drained and rinsed
- 1 15-ounce can Canned corn, drained
- 1 8.5-ounce box Cornbread mix
- 0.33 cup Milk
- 1 large Egg
- 1.5 cups Shredded cheddar cheese
- 2 stalks Green onions, sliced
- 0.5 cup Sour cream (optional)
- 2 tablespoons Chopped fresh cilantro (optional)
Instructions
In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
Add the taco seasoning mix and 0.5 cup of water to the skillet. Stir to combine, then let simmer for 2-3 minutes until slightly thickened.
Transfer the seasoned meat to the crock pot. Stir in the diced tomatoes with green chilies, black beans, and corn. Spread the mixture evenly across the bottom of the crock pot.
In a mixing bowl, combine the cornbread mix, milk, and egg. Stir until just combined (do not overmix).
Pour the cornbread batter evenly over the meat and vegetable mixture in the crock pot.
Cover and cook on the LOW setting for 4 hours, or until the cornbread is set and cooked through.
During the last 15 minutes of cooking, sprinkle the shredded cheddar cheese on top of the cornbread layer. Cover again and let cook until the cheese is melted.
Once done, garnish with sliced green onions. For added flavor, serve with sour cream and fresh cilantro on top.
Scoop generous portions onto plates and enjoy your Crock Pot Tamale Casserole Supremo!
Nutrition Facts
Calories |
3878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.7 g | 241% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 6567 mg | 286% | |
| Total Carbohydrate | 368.3 g | 134% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 83.2 g | ||
| Protein | 189.1 g | 378% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2312 mg | 178% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 4434 mg | 94% | |
*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.
