Crock Pot Beef Tamale Pie Recipes

SLOW COOKER TAMALE PIE

Steps:

• Place the ground beef in a skillet over medium heat, and cook and stir the beef until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder.
• In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker.
• Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.

SLOW COOKER TAMALE PIE

Steps:

• 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 in the center comes out clean., Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

CROCK POT BEEF TAMALE PIE

Steps:

• In a non-stick skillet, cook ground beef, onion and garlic over medium heat until meat is cooked.
• Drain thoroughly and stir in the drained kidney beans and enchilada sauce.
• Pour into a 4-5 quart crock pot.
• In a large bowl, mix together corn muffin mix, milk, oil and egg just until combined.
• Next, add cheese and chiles, including the liquid from the chile can.
• Spoon over beef in crock pot.
• Cover crock pot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In small bowl combine sour cream, salsa and cilantro; serve with pie.

CROCK POT CALIFORNIA TAMALE PIE

Steps:

• Mix cornmeal, milk, and egg. Then add ground beef, tomatoes, onion, chili mix, seasoning salt, corn, and olives.
• Pour into crock pot. Cook on high for 3 - 4 hours. Sprinkle cheese over top. Cook 5 minutes longer.

BEEF TAMALE PIE

Steps:

• Beef:.
• Season beef with garlic, salt, and pepper. Pan sear until brown on both sides. Pour mojo sauce over the top, add onion, and crushed garlic, Place in a crock pot at 300F for 6 hours or until meat is falling apart. When done set aside to cool and reserve the stock from the crock pot. When cooled, chop meat finely or shred.
• Tamale Dough:.
• Mix all ingedients together until a soft dough is formed. Split the dough into 2 balls. Roll out into a round shape that will fit nicely in a tart pan or pie plate. Spray bottom of dish with cooking spray, then place dough in the bottom and press lightly so that it fits nicely in the bottom. Add shredded beef and cooked onions to the bottom so that the dough is covered. Roll out the top dough and place over the top of the beef so that you have a top and bottom crust. Bake in a 375F oven for approximately 35 minutes until dough is done. Top with shredded cheddar cheese and return to oven until cheese is melted. Meanwhile heat enchilada sauce in a pot on the stove or in the microwave until heated through.
• Serve with heated enchilada sauce and sour cream on the side.

TAMALE PIE FOR THE CROCK POT

Steps:

• Preheat crock pot to high.
• In a large skillet, cook beef and sausage in oil, until crumbled and no longer pink.
• Put meat in slow cooker reserving 1 T. of the liquid from the pan.
• Add reserved oil, onions, carrots and celery to the pan. Cook and stir until softened. Add jalapeno, chili powder, cumin, oregano, salt and pepper. cook and stir for about 1 minute. Add ketchup and refried beans an stir well. Add stock and corn and bring to a boil. Pour over meats in slow cooker and stir well to combine.
• To make the topping:.
• Mix dry ingredients together in a large bowl.
• Mix butter, egg and milk together and pour into dry ingredients. Stir just to blend.
• Fold in cheese and green chilies.
• spread over meat mixture in the crock pot.
• Cover and cook on low for 6-8 hours or high for 3-4 hours.
• Topping will rise and get crusty and the meat will be bubbly and hot.
• Serve with a green salad for an easy meal.