Nothing says…that like Slow Cooker Tamales! Enjoy!
Slow Cooker Tamales
- 1.5 lbs Ground Beef
- 1 small Onion Diced
- 15 oz Black Beans Rinsed and Drained
- 14.5 oz Diced Tomatoes
- 11 oz Whole Kernel Corn Drained
- 10 oz Red Enchilada Sauce
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
- Sour Cream
- Shredded Mexican Cheese
Corn Mix Topping
- 1 box Jiffy Corn Mix
- 2 Eggs Lightly Beaten
In a large skillet, cook beef and onion over medium heat (breaking into crumbles) until no longer pink. Stir in seasonings.
Transfer to slow cooker. Stir in beans, tomatoes, corn, and enchilada sauce. Mix.
Covered and cook on low 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over chicken mixture.
Covered and cook on low 1 to 1.5 hours longer or until a toothpick inserted in corn bread layer comes out clean.