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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 5 |
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When I serve California Tamale Pie, I know Iâll see smiles on the faces of everyone at the table. With this recipe, youâll enjoy the taste and texture of classic tamales, without the time and hassle. Ingredients:
1 cup beef broth |
3/4 cup cornmeal |
1 pound ground beef |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1 jar (16 ounces) chunky salsa |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15 ounces) black beans, rinsed and drained |
1/4 cup sliced ripe olives |
1/2 cup shredded monterey jack cheese |
optional toppings: sour cream and fresh jalapeno pepper slices, optional |
Directions:
1. In a 3-qt. slow cooker, combine broth and cornmeal. Let stand for 5 minutes. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili powder and cumin. Transfer to slow cooker. Stir in the salsa, corn, beans and olives. Cover and cook on low for 6-8 hours or until heated through.
2. Sprinkle with cheese. Cover and cook 5-10 minutes longer or until cheese is melted. Top with sour cream and jalapeno slices if desired. Yield: 5 servings.
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