Mexican

Slow Cooker Tamale PIe is for Dinner.

Slow Cooker Tamale PIe takes several minutes to prepare.

Slow Cooker Tamale PIe takes several minutes to cook.

Slow Cooker Tamale PIe makes 10 servings.

The ingredients for Slow Cooker Tamale PIe are:

1lb ground meat (venison)
1can red kidney beans, rinsed & drained
1can whole kernel corn
1can green chiles
1can diced tomatoes
1tsp cumin/taco seasoning
1can black olives
10oz red enchilada sauce
1.5tsp garlic powder
1pkg Jiffy corn bread/muffin mix
1/3 cup milk
1 egg
2tbsp melted butter
1/2cup shredded cheddar cheese

Here is how you make Slow Cooker Tamale PIe:

1. Place the ground meat in a skillet over medium heat, and cook until browned. PLace into slow cooker. Stir in all canned ingredients and seasonings.2. In a bowl, combine corn bread mix with milk, egg and butter. Stir until just mixed and add cheddar cheese. Spoon corn bread mixture over other ingredients in crock pot. 3. Set slow cooker to low. Cover & cook until corn bread topping is cooked through and set, about 5 hours.Serving Size: makes 10 servings Number of Servings: 10Recipe submitted by SparkPeople user CASARANDA.

The nutritional information for Slow Cooker Tamale PIe is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 319.0

• Total Fat: 11.2 g
• Cholesterol: 72.6 mg
• Sodium: 957.5 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 4.7 g
• Protein: 21.1 g

Slow Cooker Tamale PIe is Mexican cuisine.