Slow Cooker Tamale Pie with Cornbread Crust

This Slow Cooker Tamale Pie with Cornbread Crust combines the flavors of a classic tamale pie with the convenience of a slow cooker. Tender ground beef, black beans, and vegetables are simmered together with taco seasoning, then topped with a sweet and savory cornbread crust and melted cheddar cheese.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 can 15 oz black beans, drained and rinsed
• 1 can 14
• 5 oz diced tomatoes, undrained
• 1 cup frozen corn kernels
• 1 packet taco seasoning mix
• 1 cup shredded cheddar cheese
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 2 eggs

Instructions:

Over medium heat, cook the ground beef, onion, and bell pepper in a skillet until the beef is browned and the vegetables are soft

Remove any extra grease

Put the beef mixture in a slow cooker

The taco seasoning mix, black beans, diced tomatoes, and corn should all be mixed in

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours

Make the cornbread crust about 30 minutes before you serve

Put cornmeal, flour, sugar, baking powder, and salt in a bowl and mix them together

Mix the eggs, vegetable oil, and milk together in a different bowl

Mix the wet and dry ingredients together until they are just mixed

Spread the cornbread batter out over the beef mixture in the slow cooker

Add some chopped cheddar cheese on top

Add the lid and cook on high for another 30 minutes, or until the cornbread is fully cooked

Top it off with your favorite toppings, like sour cream, diced avocado, or chopped cilantro, and serve hot