Crockpot Beef Tamale Pie

Crockpot Beef Tamale Pie

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb. lean ground beef

  • 1

    onion, chopped

  • 3

    tbsp. garlic powder

  • 1

    green bell pepper, chopped

  • 15 oz. can kidney beans or black beans, rinsed and drained

  • 8 oz. can tomato paste

  • 1

    can V8 (11 or so ounces)

  • cup salsa

  • 1

    can fire roasted or regular tomatoes

  • 2

    tsp. chili powder

  • Salt and pepper to taste

  • 6 oz. pkg. corn muffin mix

  • cup milk

  • 2

    Tbsp. melted butter

  • 1

    egg, beaten

  • ¾

    cup shredded Colby cheese

  • ¼

    cup grated Parmesan cheese

  • 4 oz. can chopped green chilies, un drained

  • ½

    cup sour cream ( optional)

  • 1

    pack chili mix


1. In nonstick skillet, cook ground beef, onion and chili mix with 1/2 cup of water over medium heat until meat is cooked. Reserve about three tbsps. Of meat liquid. While this is going on - add green peppers, drained kidney beans, 1/3 cup salsa, tomato paste, chili powder, V8, tomatoes and salt and pepper into 4-5 quart crockpot. Add meat when done. 2. In large bowl, mix together corn muffin mix, milk, butter and egg just until combined. Then add both kinds of cheese and chilies, including chili liquid. Spoon over beef in crockpot. 3. Cover crockpot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. When done, scoop out and garnish with sour cream. If you have a new hot crockpot, check this at 5 hours. Mine was done in about 3


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