Friday, June 10, 2011

McCormick's Tamale Pie by Alex

No exactly sure why this is called tamale pie....but I like to think of it as a chili casserole. This is one of my husband's favorite meals!

Tamale pie is typically a two step process. First the chili is prepared on the stove top, then the cornbread topping is added and the mixture is baked in the oven. This recipe using Slow Cookers Chili Seasoning makes it easy by using a slow cooker.

Makes 10 (1-cup) servings.
Prep Time: 15 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH plus 30 minutes on HIGH

2 pounds lean ground beef
1 package McCormick® Slow Cookers Chili Seasoning (I couldn't find the Slow Cookers So I just used regular chilli...I had to add salt to it, where as when I make it w the Slow Cookers I don't)
2 cans (14 1/2 ounces each) stewed tomatoes, cut-up
1 can (14 1/2 ounces) kidney or pinto beans, drained
1 can (4 ounces) chopped green chiles
1/2 cup water

Cornbread Topping:

1 box (8 1/2 ounces) corn muffin mix
1/2 cup shredded Cheddar cheese
1. Cook ground beef in large skillet on medium-high heat until no longer pink; drain. Place in slow cooker. Add Seasoning Mix, tomatoes, beans, chiles and water; mix well. Cover.

2. Cook 8 hours on LOW or 4 hours on HIGH.

3. For the Cornbread Topping, if using low setting, increase to HIGH. Prepare corn muffin batter as directed on package. Drop batter by spoonfuls on top of simmering chili. Cover. Cook 30 minutes longer or until toothpick inserted into center of cornbread topping comes out clean. Sprinkle with cheese.

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