Tamale Pie For The Crock Pot Food

CROCK POT TAMALE PIE

Steps:

• Brown and drain ground beef.
• Add ground beef, cumin, salt, pepper and garlic to a 6 quart crock pot and mix well.
• Add corn, black beans, enchilada sauce and 1/2 cup Mexican shredded cheese to the crock pot and mix well.
• Sprinkle 1/2 cup of Mexican cheese over top.
• Mix corn bread mix as directed.
• Drop by spoon fulls over top of ingredients in crock pot and spread it into an even layer.
• Place a triple layer of paper towels over the top of the crock pot.
• Place crock pot lid on and cook on low for 3 hours.
• Check corn bread for doneness by inserting a tooth pick in the center. If done sprinkle remaining cheese over top, replace paper towels and cook until cheese is melted. If corn bread is not done replace paper towels and cook another 30 minutes or until done.
• Once done cover with cheese and cook until melted.
• Serve with spanish rice or favorite side dish.
• Garnish with sour cream and green onions if desired.

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.

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.

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 POT PIE

Steps:

• Heat oven to 400°F. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in corn, tomatoes, olives, 2 tablespoons Bisquick mix, the chili powder, cumin and salt. Heat to boiling, stirring frequently; boil and stir 1 minute. Keep warm over low heat.
• In medium bowl, stir remaining ingredients until blended. Pour beef mixture into ungreased 9-inch square pan. Spread cornmeal mixture over beef mixture.
• Bake uncovered about 25 minutes or until crust is light brown.

CROCK POT TAMALE PIE

Steps:

• 1. In nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is just cooked (don't brown too much). Break up meat into smaller bits.
• 2. Add taco or chili seasoning mix and water (just enough to moisten), and stir until seasoning is mixed throughout. Stir in drained kidney beans, and pour mixture into 4-5 quart crockpot.
• 3. (you can probably do some of this while meat is cooking in the skillet) In large bowl, mix together corn muffin mix, milk, butter and egg just until combined. Fold the cheese and chiles (including the liquid from them) into the corn muffin battter, then spoon mixture over the beef in crockpot.
• 4. Cover crockpot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In a small bowl, combine sour cream, salsa, and cilantro; serve with pie.

CALIFORNIA TAMALE PIE

Steps:

• In skillet or slow-cooking pot with browning unit, cook meat until crumbly; drain. In large bowl, mix corn meal, milk, and egg. Add drained meat, dry chili seasoning mix, seasoned salt, tomatoes, corn, and olives. Pour into slow-cooking pot. Cover and cook on high for 3 to 4 hours. Sprinkle cheese over top. Cook another 5 minutes.

CALIFORNIA TAMALE PIE (CROCKPOT)

Steps:

• 1. Stir together cornmeal, milk and egg. Add rest of ingredients, except cheese. Pour into crock pot, cover, cook on high 3 to 4 hours. Sprinkle cheese over top, cover and cook another 5 minutes.

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.

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.

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.

25 EASY MEXICAN CROCKPOT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Mexican meal in 30 minutes or less!

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.

SLOW COOKER VEGETARIAN TAMALE PIE

Steps:

• In a 5-6 quart slow cooker combine garlic, tomatoes and accompanying juices, mushrooms, onion, jalapeno, zucchini, bell pepper, beans, chile powder, cumin, oregano and salt. Stir to combine, cover and cook on low for 6 hours. Increase slow cooker heat to high. Meanwhile, prepare cornmeal batter: In a medium bowl, whisk cornmeal and baking powder. In a large glass measuring cup or small bowl, whisk egg, milk, oil and vinegar. Add to cornmeal mixture and stir to combine. Stir in cheddar. Remove lid from slow cooker. Pour cornmeal mixture over top of vegetable mixture and spread evenly to form a crust. Place a clean dish towel over top of slow cooker and replace lid, resting over top of towel (this will prevent condensation from wetting the surface of the cornmeal crust). Cook for 1 hour, until cornbread sets. Remove lid and towel and slice into wedges.

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.

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.

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.

SLOW COOKERS TAMALE PIE

Steps:

• Cook ground beef in large skillet on medium-high heat until no longer pink; drain. Place in slow cooker. Add Seasoning Mix, tomatoes, beans, chiles and water; mix well. Cover.
• Cook 8 hours on LOW or 4 hours on HIGH.
• For the Cornbread Topping, if using low setting, increase to HIGH. Prepare corn muffin batter as directed on package. Drop batter by spoonfuls on top of simmering chili. Cover. Cook 30 minutes longer or until toothpick inserted into center of cornbread topping comes out clean. Sprinkle with cheese.

CROCK-POT TAMALE PIE

Steps:

• Brown your ground beef and drain any fat off. Put everything except the cheese in the crockpot and mix together well. Cover and cook on high for 1 hour and then turn heat to low for 3 hours. Add cheese and cook another 5 min. or until cheese is melted.

CROCK-POT TAMALE BAKE RECIPE

Steps:

• In a large skillet brown and crumble the ground beef with the diced onion and garlic until the meat is no longer pink.
• Drain ground beef to remove excess fat.
• In a large mixing bowl combine cornmeal, egg and milk and mix until smooth.
• Add to the cornmeal mixture the corn, tomatoes, taco seasoning, olives and ground beef mixture and mix well.
• Dump mixture into the bottom of a 3.5 quart casserole slow cooker OR a 4 quart or larger oval or round slow cooker.
• Cover and cook on HIGH for 3 hours or on LOW for 6 hours.
• Sprinkle with cheese and cover again and cook for an additional 15 minutes until cheese is melted.
• To serve, spoon into bowls or onto plate and garnish with chopped green onion if desired.