Get ready to transform your dinner routine with the most mouthwatering, effortless Mexican-inspired dish that will have your family begging for seconds! This Crock Pot Tamale Pie is not just a meal; it's a flavor explosion that combines the hearty richness of ground beef, the creamy texture of cornbread, and the zesty kick of salsa – all slow-cooked to perfection. Imagine coming home to a kitchen filled with irresistible aromas and a dinner that practically cooks itself!
Prep Time: 20 mins
Cook Time: 5 hrs
Total Time: 5 hrs 20 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb ground beef
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 jar salsa
- 1 package cornbread mix
- 1 cup shredded cheese
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Gather 1 pound of ground beef, 1 can of black beans (drained and rinsed), 1 can of corn (drained), 1 jar of salsa, 1 package of cornbread mix, 1 cup of shredded cheese, 1 teaspoon of chili powder, and salt and pepper to taste.
- In a large skillet over medium heat, add the ground beef. Cook until browned, stirring occasionally to break it up into small pieces. This should take about 5-7 minutes. Once cooked, drain any excess fat.
- Add the drained and rinsed black beans, drained corn, and jar of salsa to the skillet with the cooked ground beef. Stir to combine all the ingredients thoroughly. Season with 1 teaspoon of chili powder, salt, and pepper to taste. Allow this mixture to simmer for about 5 minutes to let the flavors meld.
- While the beef and bean mixture is simmering, prepare the cornbread mix according to the package instructions. Typically, this involves mixing the cornbread mix with water or milk and possibly an egg, depending on the brand.
- Once the cornbread mixture is ready, take your crock pot and spray the inside with non-stick cooking spray for easier cleanup. Pour the beef and bean mixture into the bottom of the crock pot, spreading it evenly.
- Next, pour the prepared cornbread mix over the beef and bean mixture in the crock pot, spreading it evenly over the top. This will create a nice cornbread layer once cooked.
- Cover the crock pot with its lid and set it to cook on low for about 5 hours. If you are short on time, you can also set it to high and cook for about 2-3 hours, but low is recommended for the best texture.
- About 30 minutes before serving, sprinkle 1 cup of shredded cheese over the top of the cornbread layer. Cover again and let the cheese melt into the dish.
- Once the cooking time is complete, carefully remove the lid and check that the cornbread is cooked through and golden brown on top. Use a toothpick or knife to check for doneness – it should come out clean.
- Serve the tamale pie hot, scooping out portions with a large spoon. Enjoy your delicious crock pot tamale pie, optionally garnished with fresh cilantro, sour cream, or avocado if desired.
Tips
- Meat Matters: For the most flavorful results, use lean ground beef (80/20 mix) to keep the dish moist without being greasy.
- Customize Your Salsa: Choose a salsa that matches your spice preference – from mild to extra hot – to personalize the dish's flavor profile.
- Cheese Hack: For extra melty goodness, use a Mexican cheese blend instead of plain shredded cheese to add more depth of flavor.
- Make-Ahead Magic: You can prep the beef mixture and cornbread topping the night before, refrigerate separately, and assemble in the morning for an easy weeknight dinner.
- Serving Suggestions: Top with fresh garnishes like chopped cilantro, a dollop of sour cream, or sliced avocado to add freshness and texture.
- Slow Cooker Tip: Resist the urge to lift the lid too often – each time you do, you'll lose heat and extend the cooking time.
- Leftovers Love: This dish reheats beautifully, making it perfect for meal prep or next-day lunches.
Nutrition Facts
Calories: 394kcal
Carbohydrates: 40g
Protein: 22g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 53mg
