Crock Pot California Tamale Pie Recipes

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. , Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through., In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted in the center comes out clean., Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

Steps:

• Place the ground beef in a skillet over medium heat, and cook and stir the beef until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder.
• In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker.
• Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.

Steps:

• In a 3-qt. slow cooker, combine broth and cornmeal. Let stand for 5 minutes. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili powder and cumin. Transfer to slow cooker. Stir in the salsa, corn, beans and olives. Cover and cook on low for 6-8 hours or until heated through., Sprinkle with cheese. Cover and cook 5-10 minutes longer or until cheese is melted. If desired, top with sour cream and jalapeno slices.

Steps:

• In 12-inch nonstick skillet, cook beef and onion over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in beans and enchilada sauce.
• Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker.
• Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Serve with sour cream and green onions.

Steps:

• Preheat crock pot to high.
• In a large skillet, cook beef and sausage in oil, until crumbled and no longer pink.
• Put meat in slow cooker reserving 1 T. of the liquid from the pan.
• Add reserved oil, onions, carrots and celery to the pan. Cook and stir until softened. Add jalapeno, chili powder, cumin, oregano, salt and pepper. cook and stir for about 1 minute. Add ketchup and refried beans an stir well. Add stock and corn and bring to a boil. Pour over meats in slow cooker and stir well to combine.
• To make the topping:.
• Mix dry ingredients together in a large bowl.
• Mix butter, egg and milk together and pour into dry ingredients. Stir just to blend.
• Fold in cheese and green chilies.
• spread over meat mixture in the crock pot.
• Cover and cook on low for 6-8 hours or high for 3-4 hours.
• Topping will rise and get crusty and the meat will be bubbly and hot.
• Serve with a green salad for an easy meal.

Steps:

• Mix cornmeal, milk, and egg. Then add ground beef, tomatoes, onion, chili mix, seasoning salt, corn, and olives.
• Pour into crock pot. Cook on high for 3 - 4 hours. Sprinkle cheese over top. Cook 5 minutes longer.

Steps:

• Stir together cornmeal, milk, and egg. Add rest of ingredients, except cheese. Pour into crock pot, cover and cook on high 3-4 hours. Sprinkle cheese over top, cover and cook another 5 minutes.

Steps:

• In a non-stick skillet, cook ground beef, onion and garlic over medium heat until meat is cooked.
• Drain thoroughly and stir in the drained kidney beans and enchilada sauce.
• Pour into a 4-5 quart crock pot.
• In a large bowl, mix together corn muffin mix, milk, oil and egg just until combined.
• Next, add cheese and chiles, including the liquid from the chile can.
• Spoon over beef in crock pot.
• Cover crock pot 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.

Steps:

• In a large skillet, brown ground beef over medium heat until no longer pink; drain excess grease.
• Stir in the cumin, salt, chili powder and pepper.
• Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro.
• Cover and cook on low for 6-8 hours or until heated through.
• In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
• Sprinkle with cheese; cover and let stand for 5 minutes before serving.

Steps:

• Brown the meat and onion and drain.
• Add tomatoes, corn, and chili powder, and then simmer for 20 minutes.
• Pour into a greased casserole pan.
• Mix together the farina, and baking powder, milk and eggs, and then spread ontop of the meat mixture. Sprinkle with cheese and bake at 350 for 30 minutes, or until done.