I love tamales, but I don't love all of the work involved in making them. This slow cooker tamales recipe gives you the flavor and feel of tamales without all the heavy lifting. Of course it will never replace the original, but it is still a delicious alternative.
Read more in ¿Qué más?: Latin slow cooker: Super tasty pinto bean stew with jalapeño-corn dumplings
Feel free to add any number of toppings like sour cream, salsa, cheese, or green onions. Serve with a side of rice or salad and enjoy the taste and all the compliments you are bound to get.
Also remember not to be afraid to customize this recipe and a kick of spiciness if you like, get rid of the beans if you are not into beans, you catch my drift.
Slow Cooker Tamale Pie
Prep: 10 minutes
Makes: 6 Servings
Slow Cook: 5 hours on low
Ingredients
1 pound ground beef
1 (15 ounce) can kidney beans, drained and rinsed
1 (10 ounce) can enchilada sauce
1 1/2 teaspoons garlic powder
1 (8.5 ounce) package corn bread/muffin mix
1/3 cup milk
1 egg
2 tablespoons melted butter
1/2 cup shredded Cheddar cheese
Get the full recipe directions at AllRecipes.com.
Image via AllRecipes.com
