Description
Slow cooker tamale pie brings together seasoned ground beef, a rich tomato base, and a fluffy cornbread topping for a Tex-Mex-inspired comfort food that’s hearty, cheesy, and crowd-pleasing.
Ingredients
For the Meat Filling:
1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
1 (15 oz) can tomato sauce
1 (10 oz) can diced tomatoes with green chilies (like Rotel)
1 (15 oz) can corn, drained
1 (15 oz) can black beans, drained and rinsed
1 tbsp chili powder
1 tsp cumin
Salt and pepper to taste
1 cup shredded cheddar or Mexican blend cheese
For the Cornbread Topping:
1 (8.5 oz) box cornbread mix (like Jiffy)
1 egg
⅓ cup milk
½ cup shredded cheese (optional)
Instructions
In a skillet, cook ground beef until browned. Drain fat.
Add onion and garlic; sauté until soft. Stir in tomato sauce, diced tomatoes, corn, beans, and spices. Simmer for 3–5 minutes.
Transfer beef mixture to a greased slow cooker. Sprinkle with 1 cup shredded cheese.
In a bowl, mix cornbread mix, egg, milk, and cheese (if using). Spoon over the beef mixture.
Cover and cook on high for 3 hours or low for 5–6 hours, until cornbread is set.
Let rest 10 minutes before serving.
Notes
For extra flavor, add chopped jalapeños to the beef or the cornbread.
Use fresh or frozen corn instead of canned for a fresher taste.
Garnish with sour cream or chopped cilantro.
- Prep Time: 20 minutes
- Cook Time: 3 hours (high) or 5–6 hours (low)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Tex-Mex
Keywords: tamale pie, slow cooker tamale pie, crock pot casserole, cornbread casserole, ground beef dinner