Slow Cooker Tamale Pie

Serves 8 in about 5 hours. The slow cooker brings ground beef and avocado together.

Ingredients

• 1 pound lean ground beef (or ground turkey)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 15-oz can black beans, drained & rinsed
• 1 10-oz can diced tomatoes & green chilies
• 1 15-oz can corn kernels, drained
• 1 14-oz can red enchilada sauce
• 2 4-oz cans diced green chiles, divided (drain one can)
• 1 8.5-oz box cornbread mix
• 2 eggs
• 1 diced jalapeño, seeds removed
• 1 cup shredded mexican blend cheese
• Chopped cilantro
• Sour cream
• Avocado

Method

1. In a large skillet, brown the ground beef, breaking it up. Drain any grease. Then add the salt, pepper, cumin, chili powder, garlic powder, and onion powder and Stir well.
2. Tip in the meat mixture to the crock.
3. To the slow cooker, add the black beans, corn, tomatoes with green chiles, 1 can of the diced green chiles (the undrained one), and the enchilada sauce. Stir together well.
4. Cover the slow cooker and cook on Low for 4-5 hours, or until heated through and bubbly, stirring once halfway through cook time.
5. 1 hour before serving, mix up the cornbread topping: In a mixing bowl, add the cornbread mix, eggs, the other can of diced green chiles (drained), and the diced jalapeño. Stir together using a fork, but don't over mix.
6. Stir in spoonfuls of the batter on top of the filling across the top. Do not stir. Put a lid on and cook 1 hour.
7. TIP: Place a tea towel underneath the lid and fold the excess fabric up over the lid to capture the excess moisture. This helps the cornbread crust from becoming too moist. See the photo in the post.
8. About 5 minutes before serving, sprinkle the cheese over the cornbread topping. Replace the lid and let the cheese melt while you set the table.
9. Plate and garnish as desired. We like sour cream and avocado.

More slow cooker ideas are in the slow cooker collection.