I got this slow cooker cookbook at a yardsale a while back, and now I’m ready to start trying out the recipes. Winter is the perfect time for crockpot recipes.
The first recipe I tried out was “Beef and Bean Tamale Pie.” Basically, it’s chili with cornbread on top. You cook the whole thing in the crockpot, and the chili juices soak up into the bread. It turned out great!
I changed the recipe around a bit. First of all, they called for cornbread mix, but I made my bread from scratch. Also, I wanted more fresh ingredients than they called for, so I added a pepper and some tomatoes. Also, the recipe was originally for a 3 1/2 to 4 quart cooker. Mine is bigger, so I increased some ingredients. So here goes:
Beef and Bean Tamale Pie
- 1 lb lean ground beef
- 1 onion, chopped
- 2 15-oz cans kidney beans, drained and rinsed
- 1 10-oz can enchilada sauce (I used a “tomato and chiles” sauce)
- 1 15-oz can diced tomatoes, juice included
- 1/2 red bell pepper, chopped
In large skillet, cook ground beef and onion over medium heat until beef is thoroughly cooked. Drain and place in slow cooker. Stir in beans, enchilada sauce, tomatoes, and bell pepper.
- 1 1/2 c cornmeal
- 1/2 c flour (gluten-free folks can probably substitute cornmeal)
- 1 t sugar
- 2 t baking powder
- 1 t salt
- 1/2 t baking soda
- 1/4 c butter, softened
- 1 1/2 c buttermilk (or milk with vinegar)
- 2 eggs
- 1/2 c cheddar cheese
- 1 jalapeno pepper, finely chopped (include the seeds if you want it more spicy)
Mix all ingredients except cheese and jalapeno together, beat vigorously for 30 seconds. Stir in cheese and pepper. Pour into slow cooker over top of beef mixture.
Cook on low setting for 5-6 hours, or until bread is done. Cornbread is done when you can insert a toothpick and it comes out clean. Serve topped with sour cream and chopped green onions.