Slow Cooker Corn Tamale Pie

For a hearty meal with south-of-the-border flare, try this easy slow-cooker recipe.

by Dani Yokhna
Slow Cooker Corn Tamale Pie. Photo by Rachael Brugger (
Photo by Rachael Brugger

Easy Garden Recipes

Yield: 8 servings



  • 2 pounds 85-percent lean ground beef, cooked and drained
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 fresh tomato, chopped
  • 2 cups canned chopped tomatoes, slightly drained
  • 3 cups corn
  • 1 15-ounce can kidney beans, drained
  • 1 7-ounce can diced green chilis
  • 1 egg
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. cumin
  • 2 tsp. chili powder

Cornbread Topping

  • 3/4 cup cornmeal
  • 1 cup flour
  • 1½ tsp. baking powder
  • 1 T. sugar
  • 1/2 tsp. salt
  • 1 egg
  • 1/3 cup milk
  • 1 T. vegetable oil
  • 1/4 cup chopped pimentos


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Add all ingredients to slow cooker. Mix well.

Cornbread Topping
In large bowl, mix together cornmeal, flour, baking powder, sugar and salt. In small bowl, whip together egg, milk and vegetable oil; then add chopped pimentos, and stir.

Add egg mixture to dry ingredients, and lightly mix with fork; do not overmix. Spread the cornmeal mixture evenly over top of filling in slow cooker. Cook on low for eight hours.

Excerpt from Easy Garden Recipes, part of the Popular Kitchen Series, with permission from its publisher, BowTie, Inc. Purchase Easy Garden Recipes here.


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