Slow Cooker Tamale Pie

Slow Cooker Tamale Pie

Miz Helen's Kitchen


1-1/2 pounds ground lean beef

1 onion, chopped

3 garlic cloves, minced

3/4 cup cornmeal

1 egg

1-1/2 cups milk

1 (10 ounce )can tomatoes and green chilies

1 (15.25 ounce) can corn, drained

1 ( 15.25 ounce) can chili beans, drained

1 teaspoon cumin

2 teaspoons chili powder

1/2 teaspoon oregano

1 teaspoon salt

1 teaspoon pepper

2 cups cheddar and Monterrey Jack Cheese Mix, shredded

Fresh Green Onions, for garnish

Recipe Options

Garnish can include, fresh green onions, lettuce, tomato, sour cream, salsa, avocado, cilantro to mention a few.


In a hot skillet, brown the ground beef, adding the onion and garlic.

Drain the excess fat from the beef.

In a mixing bowl, stir together the cornmeal, egg and milk then mix until smooth.

Add the tomatoes and green chilies, corn, chili beans, cumin, chili powder, oregano, salt and pepper, then mix well.

Add the beef and onion mix to the liquid mix.

Add the mix into a Pre-Heated Slow Cooker then place the lid on the cooker.

Cook on low for 6 hours or high for 3 hours.

At the end of that cooking time, sprinkle the cheese on top of the pie and re-place the cover, then cook for 10 minutes until the cheese is melted.

Let set for 10 minutes before serving.