Recipe: crock-pot Tamale Pie by Lucia Schnitzer

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Lucia Schnitzer of Luci’s Healthy Marketplace is taking a twist on traditional tamales and has created a tasty Tamale Pie made straight from the crockpot.

Ms. Schnitzer is giving everyone her own recipe so they can try this at home. This recipe is to make eight servings:

Crock-Pot Tamale Pie

  • 1 pound ground meat (beef, turkey or chicken)
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon chili powder
  • 1⁄4 teaspoon pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14 ounces) diced tomatoes with mild green chilies, undrained (optional: red bell pepper)
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (10 ounces) enchilada sauce
  • 2 green onions, chopped
  • 1⁄4 cup minced fresh cilantro
  • 1 package (81⁄2 ounces) cornbread/muffin mix
  • 2 eggs
  • 1 cup shredded vegan Mexican cheese blend
  • Sour cream (vegan) and additional minced fresh cilantro (optional)


  • In a large skillet, cook ground meat over medium heat until no longer pink; drain.
  • Stir in cumin, salt, chili powder and pepper.
  • Transfer to a 4-quart slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro.
  • In a separate bowl, combine muffin mix and eggs.
  • When finished, pour evenly over the filling, spreading with a spatula if needed.
  • Cover and cook on low for 4-7 hours or on high for 2-4 (because some slow cookers cook differently, check at the 3-hour or 5-hour mark using a fork to determine if cornbread is thoroughly cooked).

Sprinkle with vegan cheese; cover and let stand for 5 minutes. Serve with vegan sour cream and additional cilantro if desired. This recipe can be made vegetarian by omitting the ground meat.

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