Slow Cooked Tamale Casserole
Dive into the comforting flavors of this Slow Cooked Tamale Casserole, a crowd-pleasing dish that brings the essence of classic tamales to your dinner table with minimal effort. Perfectly seasoned ground beef, tender pinto beans, and a zesty enchilada sauce are layered in a slow cooker before being topped with a fluffy cornbread crust that bakes to golden perfection. A sprinkle of melted cheddar cheese and optional fresh cilantro tie the dish together, adding a delicious finishing touch. With only 20 minutes of prep and a hands-free cooking process, this versatile recipe is ideal for busy weeknights or leisurely weekends. Whether you’re serving a hungry family or hosting taco night, this one-pot wonder is guaranteed to make dinnertime unforgettable.
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Recipe Information
Ingredients
- 1 pound ground beef (lean)
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup red enchilada sauce
- 1 4-ounce can diced green chiles (canned)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup cooked pinto beans (or black beans)
- 1 box cornbread mix
- 0.666 cup milk
- 1 egg
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Heat a large skillet over medium-high heat.
Add the ground beef and cook until fully browned, breaking it up with a spoon as it cooks, about 6–8 minutes.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook for another 3–4 minutes until the onions are softened and translucent.
Stir in the enchilada sauce, diced green chiles, salt, cumin, chili powder, and cooked pinto beans. Simmer on low for 2–3 minutes to combine the flavors. Remove from heat.
Grease the inside of a 6-quart slow cooker with cooking spray or a light coating of oil.
Transfer the beef and bean mixture to the bottom of the slow cooker and spread it out in an even layer.
In a medium mixing bowl, prepare the cornbread batter by combining the cornbread mix, milk, and egg according to the package instructions. Stir until just combined.
Pour the cornbread batter evenly over the beef and bean mixture in the slow cooker, smoothing the surface with a spatula if necessary.
Cover the slow cooker with the lid and cook on HIGH for 2–3 hours or on LOW for 4–5 hours. The cornbread topping should be fully cooked and set when done.
About 15 minutes before serving, sprinkle the shredded cheddar cheese over the top of the casserole. Cover and let the cheese melt completely.
Serve warm, garnished with chopped fresh cilantro if desired. Enjoy!
Nutrition Facts
Calories |
3282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 8165 mg | 355% | |
| Total Carbohydrate | 314.0 g | 114% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 70.2 g | ||
| Protein | 203.9 g | 408% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1741 mg | 134% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3600 mg | 77% | |
*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.
