Learned this from my Southern friend, and it was a total hit!

Today, I’m sharing a comforting and hearty dish that's perfect for gathering the family around the table - Slow Cooker Southwest Tamale Pie. This recipe combines the warm, robust flavors of the Southwest with the ease of slow cooking, making it an ideal meal for busy weeknights or casual weekend dinners. Not only is it a crowd-pleaser with its cheesy, cornbread topping and savory filling, but it's also a wonderful way to introduce some new tastes to the kids without venturing too far from familiar comfort foods.

This Slow Cooker Southwest Tamale Pie pairs beautifully with a simple green salad to add a fresh, crisp element to your meal. You might also consider serving it with a side of steamed corn or rice. For a family-style dinner, you can set out some bowls of sour cream, salsa, and guacamole for everyone to customize their plates. And don’t forget to add a dish of tortilla chips for some delightful crunch!

Servings: 6-8 servings

1 lb ground beef
1 medium onion, diced
1 green bell pepper, diced
1 can (10 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
1 can (10 oz) enchilada sauce
1 packet taco seasoning
1 cup shredded cheddar cheese
1 box (8.5 oz) cornbread mix
1 egg (for cornbread mix)
1/3 cup milk (for cornbread mix)
Cilantro and sliced jalapenos for garnish (optional)

1. In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.

2. Add the diced onion and green bell pepper to the skillet and cook until softened, about 5 minutes.

3. Transfer the beef mixture to your slow cooker. Stir in the diced tomatoes with green chilies, black beans, frozen corn, enchilada sauce, and taco seasoning until well combined.

4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.

5. About 30 minutes before serving, prepare the cornbread mix according to package instructions (usually by mixing with the egg and milk).

6. Stir the shredded cheddar cheese into the beef mixture in the slow cooker, then spread the cornbread batter evenly over the top.

7. Cover and cook on high for an additional 30 minutes, or until the cornbread is cooked through and golden brown.

8. Serve warm, garnished with cilantro and sliced jalapenos if desired.

For a vegetarian twist, simply omit the ground beef and add an extra can of black beans. If you have picky eaters at home, you can blend the bell pepper into the enchilada sauce to disguise the veggies. For a spicier kick, use medium or hot enchilada sauce; conversely, for a milder version, use plain diced tomatoes instead of those with green chilies. Feel free to experiment with different types of cheese, such as Monterey Jack or a Mexican-blend, to suit your family’s tastes.