Crock Pot Tamale Pie Food

SLOW-COOKER TAMALE PIE

Steps:

• In 12-inch nonstick skillet, cook beef and onion over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in beans and enchilada sauce.
• Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker.
• Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Serve with sour cream and green onions.

SLOW COOKER TAMALE PIE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. , Transfer to a 4-qt. 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 in the center comes out clean., Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

TAMALE PIE FOR THE CROCK POT

Steps:

• Preheat crock pot to high.
• In a large skillet, cook beef and sausage in oil, until crumbled and no longer pink.
• Put meat in slow cooker reserving 1 T. of the liquid from the pan.
• Add reserved oil, onions, carrots and celery to the pan. Cook and stir until softened. Add jalapeno, chili powder, cumin, oregano, salt and pepper. cook and stir for about 1 minute. Add ketchup and refried beans an stir well. Add stock and corn and bring to a boil. Pour over meats in slow cooker and stir well to combine.
• To make the topping:.
• Mix dry ingredients together in a large bowl.
• Mix butter, egg and milk together and pour into dry ingredients. Stir just to blend.
• Fold in cheese and green chilies.
• spread over meat mixture in the crock pot.
• Cover and cook on low for 6-8 hours or high for 3-4 hours.
• Topping will rise and get crusty and the meat will be bubbly and hot.
• Serve with a green salad for an easy meal.

SLOW COOKER TAMALE PIE

Steps:

• Place the ground beef in a skillet over medium heat, and cook and stir the beef until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder.
• In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker.
• Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.

TAMALE PIE

Steps:

• Make the filling: Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife, then chop, discarding the stems and seeds; set aside.
• Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add the ground pork, chorizo and 3/4 teaspoon kosher salt and cook, stirring and breaking up the meat with a wooden spoon, until browned, about 8 minutes; transfer to a bowl.
• Heat the remaining 1 tablespoon vegetable oil in the pot over medium-high heat. Add the onion, garlic and 1/2 teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder, chipotle powder, cinnamon and cloves and cook, stirring, until the spices are toasted, 1 minute. Return the meat to the pot and add the tomatoes, corn, Worcestershire sauce and the roasted poblanos. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes; season with kosher salt and stir in the cilantro. Pour the mixture into a 3-quart baking dish.
• Preheat the oven to 375 degrees F. Make the topping: Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon kosher salt in a bowl. Whisk the melted butter, buttermilk and eggs in another bowl. Stir the dry ingredients into the wet ingredients until incorporated; stir in the cheese.
• Dollop the cornbread mixture over the filling and smooth into an even layer with the back of a spoon. Bake until the filling is bubbling and the topping is golden brown, about 30 minutes. Let stand 10 minutes before serving.

CROCK POT TAMALE PIE

Steps:

• In a skillet, cook ground beef until crumbly; drain well.
• In large bowl mix cornmeal, milk, egg. Add drained ground beef, dry chili seasoning mix, seasoned salt and tomatoes, corn, and olives. Pour into the slow cooker.
• Cover and cook on high for 3 1/2 to 4 1/2 hours. Sprinkle cheese over top. Cover and cook for 5 to 10 minutes longer.

EASY CHICKEN TAMALE PIE

Steps:

• In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles. Stir in seasonings., Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook, covered, on low until heated through, 6-8 hours., In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low until a toothpick inserted in cornbread layer comes out clean, 1-1-1/2 hours longer., Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.

CROCK POT CALIFORNIA TAMALE PIE

Steps:

• Mix cornmeal, milk, and egg. Then add ground beef, tomatoes, onion, chili mix, seasoning salt, corn, and olives.
• Pour into crock pot. Cook on high for 3 - 4 hours. Sprinkle cheese over top. Cook 5 minutes longer.

CROCK-POT TAMALE PIE

Steps:

• In skillet, cook ground beef until crumbly; drain well. In large bowl, mix corn meal, milk, and egg. Add drained ground beef, dry chili seasoning mix, seasoned salt and tomatoes, corn, and olives. Pour into slow cooker.
• Cover and cook on HIGH for 3 1/2 to 4 1/2 hours.
• Sprinkle cheese over top. Cover and cook for 5 to 10 minutes longer.

SLOW COOKER TAMALE PIE

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.

CROCK-POT TAMALE PIE

Steps:

• In skillet, cook ground beef until crumbly; drain well. In large bowl, mix corn meal, milk, and egg. Add drained ground beef, dry chili seasoning mix, seasoned salt, tomatoes, corn, and olives. Pour into slow cooker.
• Cover and cook on HIGH for 3 1/2 to 4 1/2 hours.
• Sprinkle cheese over top. Cover and cook for 5 to 10 minutes longer.