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You Need to Try This South of the Border Tamale Pie Recipe

Tamale pie casserole served with sour cream close-up in a pan on the table.

You Need to Try This South of the Border Tamale Pie Recipe

Looking for a great new slow cooker recipe? This tamale pie recipe is for you. Slow cooker recipes often feature beef, as this one does, but many of them fail to be unique or interesting enough. With this recipe, you'll be able to put something exciting on your table.

You won't need too many ingredients for this recipe. Lean ground beef, chili seasoning, onion powder, stewed tomatoes, kidney beans, and green chiles are all you'll need to make this dish. When purchasing your beef, remember that the leaner the beef, the fewer calories and fat it has.

The only caveat is that extremely lean beef can be less flavorful. With the seasonings we're using, however, that shouldn't be a concern. You'll also want to pick up some corn muffin mix and cheddar cheese for the topping. Don't try to use your own homemade mix; use the pre-made kind to save time.

Follow the steps outlined below exactly, and before you know it you'll have a great dinner to serve to your hungry crowd. This is definitely a dish they'll ask for again and again! Now, let's explore this great recipe.

South of the Border Tamale Pie


Filling Ingredients:

2 pounds lean ground beef
2 tablespoons chili seasoning
1/4 teaspoon onion powder
2 cans (14 1/2 ounces each) stewed tomatoes, cut-up
1 can (14 1/2 ounces) kidney beans, drained and rinsed
1 can (4 ounces) chopped green chiles
1/2 cup water

Cornbread Topping Ingredients:

1 box (8 1/2 ounces) corn muffin mix
1 cup shredded cheddar cheese


1. Brown ground beef in large skillet on medium-high heat; drain.

2. Place ground beef in slow cooker. Add chili seasoning, onion powder, stewed tomatoes, kidney beans, chiles, and water. Mix all ingredients well.

3. Cover and cook 8 hours on low, then prepare the cornbread topping.

4. For the cornbread topping, increase the heat setting to high. Prepare corn muffin batter as directed on package.

5. Drop batter by spoonfuls on top of filling in slow cooker.

6.  Cover. Cook 30 minutes longer or until toothpick inserted into center of cornbread topping comes out clean. Turn off slow cooker.

7. Sprinkle cornbread topping with cheddar cheese, cover for 5 minutes longer until cheese begins to melt.

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