Tamale Casserole Crock Pot
Get ready to savor the comforting flavors of a Tamale Casserole Crock Pot, a one-pot meal that's as easy as it is delicious! This hearty casserole layers tender seasoned ground beef or turkey, diced tomatoes with green chilies, black beans, sweet corn, and melty Mexican blend cheese between a golden, fluffy cornbread crust. Designed for slow cooking, this recipe fills your kitchen with enticing aromas and offers a low-effort way to enjoy tamale-inspired flavors without traditional tamale assembly. Perfect for busy weeknights or casual gatherings, this dish pairs beautifully with a dollop of sour cream and a sprinkle of fresh cilantro. With minimal prep and a hands-off cooking process, this crock pot recipe is your ticket to a crowd-pleasing dinner that’s both comforting and satisfying!
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Recipe Information
Ingredients
- 1 pound Ground beef or ground turkey
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 2 tablespoons Taco seasoning
- 14.5 ounces Canned diced tomatoes with green chilies (Rotel)
- 1 cup Corn kernels, drained if canned
- 15 ounces Black beans, rinsed and drained
- 2 cups Shredded Mexican blend cheese
- 8.5 ounces Cornbread mix
- 0.5 cups Milk (as required by cornbread mix)
- 1 large Egg (as required by cornbread mix)
- 2 tablespoons Butter, melted
- 0.5 teaspoons Salt
- 0.25 teaspoons Pepper
- Sour cream (optional, for serving)
- Cilantro, chopped (optional, for garnish)
Instructions
In a large skillet over medium heat, cook the ground beef or turkey until browned, breaking it into crumbles. Drain any excess grease.
Add the diced onion and minced garlic to the skillet and sauté for 2-3 minutes until softened and fragrant.
Stir in the taco seasoning, canned diced tomatoes with green chilies (with their juices), corn, black beans, salt, and pepper. Mix well and let cook for an additional 2-3 minutes. Remove from heat.
Grease the inside of the crock pot with nonstick spray or butter to prevent sticking.
In a medium mixing bowl, combine the cornbread mix with the milk, egg, and melted butter. Stir until just combined (do not overmix).
Pour half of the cornbread batter into the bottom of the greased crock pot and spread it out evenly.
Layer the seasoned meat and vegetable mixture over the cornbread batter.
Sprinkle 1 cup of shredded cheese over the meat mixture.
Carefully spread the remaining cornbread batter over the cheese layer.
Cover and cook on low heat for 3.5 to 4 hours, or until the cornbread is fully cooked through and golden on top.
About 10 minutes before serving, sprinkle the remaining 1 cup of shredded cheese over the top and cover until melted.
Serve warm with optional sour cream and chopped cilantro for garnish.
Nutrition Facts
Calories |
3792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.9 g | 247% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 6748 mg | 293% | |
| Total Carbohydrate | 341.8 g | 124% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 69.3 g | ||
| Protein | 177.2 g | 354% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 2154 mg | 166% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 4164 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.
