Slow Cooker Tamale PIe

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 319.0
  • Total Fat: 11.2 g
  • Cholesterol: 72.6 mg
  • Sodium: 957.5 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 4.7 g
  • Protein: 21.1 g

View full nutritional breakdown of Slow Cooker Tamale PIe calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

Talked 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.
Number of Servings: 10

Ingredients

    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
    1 egg
    2tbsp melted butter
    1/2cup shredded cheddar cheese

Directions

1. Place the ground meat in a skillet over medium heat, and cook until browned. PLace into slow cooker. Stir in all canned ingredients and seasonings.

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.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.