When I serve California Tamale Pie, I know I’ll see smiles on the faces of everyone at the table. With this recipe, you’ll enjoy the taste and texture of classic tamales, without the time and hassle. —Patricia Nieh, Portola Valley, California
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
Description
- 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.
- Sprinkle with cheese. Cover and cook 5-10 minutes longer or until cheese is melted. If desired, top with sour cream and jalapeno slices.
