How to make slow-cooker tamale pie

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A bowl of chili never feels quite complete without some form of bread to sop up the rich, meaty juices. In this dish, a hearty layer of cornbread bakes atop the chili for a clever and flavorful all-in-one meal.
Traditionally, tamale pie is made in a cast-iron skillet or casserole, but I prefer this slow-cooker variation. The long, slow simmer is perfect for melding the flavors of the chili, while the cornbread topping stays moist and fluffy in the mild heat. The chili here is southwestern: mildly spicy, studded with sweet bits of corn and bell pepper.
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Slow-Cooker Tamale Pie
6
10 minutes
4 hours, 10 minutes
4 hours, 20 minutes
1 pound (450 grams) ground beef
3 green onions, thinly sliced
2 cloves garlic, minced
1 tablespoon (8 grams) chili powder
1 tablespoon (8 grams) cumin
1 1/2 teaspoons (12 grams) sea salt, divided
1 can (7 ounces, or 200 grams) green chilies
1 1/2 cups (270 grams) fresh or frozen corn kernels, divided
1 green bell pepper, diced
1 can (16 ounces, or 450 grams) red kidney beans, drained and rinsed
1 can (14.5 ounces, or 410 grams) diced, fire-roasted tomatoes
1 cup (125 grams) shredded cheddar or Monterey jack cheese, divided
1 cup (170 grams) cornmeal
1/2 cup (70 grams) all-purpose flour (or gluten-free flour blend)
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/2 cup (120 milliliters) milk
2 tablespoons (15 milliliters) vegetable oil
1 egg
Set ground beef in the bottom of a 4- to 5-quart slow cooker. Sprinkle onion, garlic, spices and 1 teaspoon salt on top. Add chilies, corn, bell pepper, kidney beans, tomatoes and 1/2 cup of the cheese.
Cook on high for 2 hours. Meanwhile, mix the cornmeal, flour, baking powder, baking soda, milk, oil, egg and 1/2 teaspoon of salt, stirring gently until just combined.
Give the chili a good stir. Pour in topping and smooth. Continue cooking on high for another 2 hours, or until topping is set.
Sprinkle remaining 1/2 cup of cheese over the top and cover again for 10 minutes, or until it is melted.
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Pro tip: Use a very lean ground beef to avoid excess grease in the chili.
Pro tip: Alternatively, you can brown the meat before adding to the slow cooker, add remaining chili ingredients, stir immediately, spread on topping and cook on low for 6 to 8 hours, adding cheese for the last 10 minutes.
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