Slow Cooker Tamale PIeSubmitted by: CASARANDA
IntroductionTalked our friends out of this recipe after having it at their house. Talked our friends out of this recipe after having it at their house.
1lb ground meat (venison)
1can red kidney beans, rinsed & drained
1can whole kernel corn
1can green chiles
1can diced tomatoes
1tsp cumin/taco seasoning
1can black olives
10oz red enchilada sauce
1.5tsp garlic powder
1pkg Jiffy corn bread/muffin mix
1/3 cup milk
2tbsp melted butter
1/2cup shredded cheddar cheese
2. In a bowl, combine corn bread mix with milk, egg and butter. Stir until just mixed and add cheddar cheese. Spoon corn bread mixture over other ingredients in crock pot.
3. Set slow cooker to low. Cover & cook until corn bread topping is cooked through and set, about 5 hours.
Serving Size: makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user CASARANDA.