|Jul 09, 2009 5:57 pm
||BJs Summer Recipes - Crock Pot Tamale Pie
Bobbi Jo Woods
|| Another great crock pot recipe for those summertime anti-oven/stove nights!
I saw this recipe online, I forget where. But I've tried it, and it's FABULOUS!
If you are adventurous or prefer a more authentic flavor, you can use pork carnitas-style meat instead of ground beef. For less fat and calories, you can also substitute lean ground turkey or chicken, but I don't roll that way, so I cannot testify to the results, if you choose to do that.
* 1 lb lean ground beef (round or chuck are best)
* 1 onion, chopped
* 2 cloves garlic, minced
* 15 oz can kidney beans, rinsed and drained
* 6 oz pkg corn mufifn mix
* 1/3 C milk
* 2 Tbs oil
* 1 egg
* 1 C shredded Colby cheese
* 4 oz can chopped green chilies, undrained (you can use Ro-tel, too)
* 1/2 C sour cream
* 1/2 C salsa
* 1/4 C chopped fresh cilantro
In nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is justcooked (don't brown too much). Break up meat into smaller bits. Add taco or chili seasoning mix and water (just enough to moisten), and stir until seasoning is mixed throughout. Stir in drained kidney beans. Pour into 4-5 quart crockpot.
In large bowl, mix together corn muffin mix, milk, butter and egg just until combined. Then add cheese and chilies (including the liquid from them). Spoon over beef in crockpot.
Cover crockpot 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.
Tastes great with a green salad.
Makes 4 servings.
Tip: You can make the meat mixture ahead of time and keep refrigerated, then mix up the corn mix and throw it all into the crockpot in the morning before you go to work. When you get home, it's dinner time! You may need to adjust the cooking time, if using meat mixture that's been refrigerated.
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