SLOW COOKER TAMALE PIE

Slow Cooker Tamale Pie image

Categories Dinner

Yield 8

Number Of Ingredients 14

Ingredients

1 pound lean ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 (15.25 ounce) can black beans (rinsed and drained)
1 (14.5 ounce) can diced tomatoes with green chilies (undrained)
1 (11 ounce) can whole kernel corn (drained)
1 (10 ounce) can enchilada sauce
2 green onions (diced)
1/4 cup fresh cilantro (chopped)
1 (8.5 ounce) package Jiffy cornbread mix
2 eggs
1 cup shredded Mexican cheese blend

Steps:

In a large skillet, brown ground beef over medium heat until no longer pink; drain excess grease.
Stir in the cumin, salt, chili powder and pepper.
Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro.
Cover and cook on low for 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes before serving.

Nutrition Facts : Servingsize 1 serving, Calories 511 kcal, Fat 33 g, SaturatedFat 20 g, Cholesterol 100 mg, Sodium 2067 mg, Carbohydrate 21 g, Sugar 5 g, Protein 35 mg