Wednesday, August 21, 2013
Recipe: Crock Pot Beef & Bean Tamale Pie
I've had this recipe for a while, but I'm thinking...that perhaps...I've never actually made it before. Probably because I tend to balk at crock pot recipes that require you precooking something before you put it in. I'm lazy like that.
Sweet Baboo, seemed to like this quite well. You could easily adapt it to vegetarian or even vegan with some creativity.
It's another of those crock pot recipes that takes a little prep AND doesn't need to be the the crock all day...so for busy people, this isn't a good work day recipe...but otherwise...it doesn't suck.
Crock Pot Beef and Bean Tamale Pie
1 lb burger
1/2 cup chopped onion (oh, be bold...but an entire chopped onion in there!)
Brown these together in a skillet and then add to the skillet:
1 15 oz can kidney beans rinsed and drained (I used pinto and I neither rinsed nor drained them. I'm a rebel).
1 10 oz can enchilada sauce (red or green, hot or mild)
Place it in a lightly sprayed crock pot and then top with:
1 6.5 oz corn muffin mix (like Jiffy)
1/3 cup milk
2 T Butter (I used olive oil)
Mix that together and pour/spread it on top of your beef/bean mixture. Then top that with:
1 4.5 oz can chopped green chilis
1/2 cup (or more) Jack cheese
Cook on low for 5-6 hours. You can top with a bit more cheese and some sour cream at serving time if you wish.
Some corn and black olives might be nice in this too (drain them or it will be too sloppy).