Slow Cooker Tamale Pie

Slow Cooker Tamale Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 375.8
  • Total Fat: 11.6 g
  • Cholesterol: 81.7 mg
  • Sodium: 1,075.3 mg
  • Total Carbs: 45.9 g
  • Dietary Fiber: 5.6 g
  • Protein: 24.4 g

View full nutritional breakdown of Slow Cooker Tamale Pie calories by ingredient
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Number of Servings: 8


    1 pound ground beef
    1 teaspoon ground cumin
    1/2 teaspoon salt
    1/2 teaspoon chili powder
    1/4 teaspoon pepper
    1 can (15 ounces) black beans, rinsed and drained
    1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
    1 can (11 ounces) whole kernel corn, drained
    1 can (10 ounces) enchilada sauce
    2 green onions, chopped
    1/4 cup minced fresh cilantro
    1 package (8-1/2 ounces) corn bread/muffin mix
    2 eggs
    1 cup (4 ounces) shredded Mexican cheese blend
    Sour cream and additional minced fresh cilantro, optional


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 near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired. Yield: 8 servings.

Serving Size: Makes 8 servings-about 1 1/4 cup each

Number of Servings: 8

Recipe submitted by SparkPeople user BEAKIEBEAN.

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Member Ratings For This Recipe

  • Very Good
    tasty - 5/20/18

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  • I've made a similar version for years, just not in a crockpot. It's better to soak your own dried beans and use fresh corn and chilis. - 4/22/18

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  • Incredible!
    - 5/4/15

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