Crockpot Tamale Pie
1 lb. ground beef
1 tsp. ground cumin
1 tsp. granulated garlic
1 tsp. chili powder
1 tsp. seasoning salt
1/4 tsp. ground black pepper
1 15 oz, can black beans, rinsed
12 oz corn
1 medium onion, chopped
4 oz. chopped green chilies, divided
1 10 oz. can medium enchilada sauce
3 cups shredded sharp cheddar cheese, divided
Sour cream and chopped cilantro, optional garnish
1 8 1/2oz Cornbread muffin mix
Brown and drain the ground beef and place into your crockpot. Now, mix in all of the dry seasonings. Next, add the black beans, corn, chopped onion, half of the green chilies, and half of the cheese. Mix to combine well. Pour in the enchilada sauce and stir until all of the ingredients are well coated. Place the liner into the crockpot and cook on low for 6-8 hours.
While the mixture is cooking, mix together the cornbread mix, according to the package instructions. Add the second half of the shredded cheese and green chilies and mix well. Cover and refrigerate until the hot mixture has completed its cooking cycle. Now, top the hot mixture with the cornbread mixture and spread to level. Cook an additional hour to complete the entire cooking cycle.
Serve with sour cream and chopped fresh cilantro.
Yield: 6-8 servings
Prep time: 20 minutes
Cook time: 6-8 hours
Calories: 390, 11/2 cups