This was tonight's dinner. I adapted it from a free downloadable book from Christy Jordan, author of Southern Plate. See my notes to my changes.
This was really good and so easy to put together. In my 5 quart Rival crockpot it took 2 hours on HIGH.
Southern Plate Crockpot Tamale Pie
1 lb ground beef, I used organic
1 onion, finely chopped*
2 cloves garlic, minced**
1-15 oz can pinto beans, drained and rinsed***
1-28 oz can enchilada sauce
1 recipe corn bread batter****
1-4 oz can green chiles, chopped*****
1/2 cup grated cheddar cheese, I used low fat
Sour cream, to serve
In a large skillet, brown the onion and garlic. Add the beef and cook until brown, no longer pink inside. Should take about 5 minutes, breaking it up as you go. Season with salt and pepper. Add the browned meat, onion, garlic and chiles into the crockpot liner. Top with the beans and enchilada sauce. Stir together.
Spoon the corn bread batter over the whole top of the meat. Top with the cheese.
Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the cornbread batter is solid and a knife inserted in the center comes out clean.
Serve garnished with a dollop of sour cream, a sprinkle of chopped cilantro or scallions.
*original did not include onion
**original did not include garlic
***original called for kidney beans
****original used corn muffin mix
*****original did not call for green chiles.
Yield: 6 servings
Source: Southern Plate Reader’s Favorite Slow Cooker Recipes
Posted by RisaG 3/1/11