Slow Cooker Tamale Pie
Submitted by ratboy
A cornmeal crust lines the slow cooker before sausage, beef, and vegetables pile in the center to create this Southwestern tamale pie where everything cooks together into one hearty, complete meal.
YIELD
6 servingsPREP
1 hrsCOOK
7 hrsREADY
8 hrsTamale pie brings all the flavors of homemade tamales without the fussy wrapping and steaming process.
The cornmeal mixture cooked with cilantro-spiked broth spreads up the sides of the crockpot, creating an edible bowl that soaks up all the filling’s savory juices.
Sausage and stew meat combo gives you different textures and flavors in every bite, while sun-dried tomatoes add concentrated umami punch.
Corn and sliced olives scattered throughout bring pops of sweetness and brininess that keep things interesting.
Seven to eight hours on low gives the cornmeal time to firm up while the meat becomes fork-tender.
Slow Cooker Tips
- Grease the crockpot well with cooking spray before spreading cornmeal mixture or it’ll stick terribly
- Use a greased spatula to spread cornmeal up the sides because this mixture is thick and wants to fight you
- Let the finished pie rest 10 minutes before serving so the cornmeal sets up and slices cleanly
Ingredients
Directions
Bring broth or bouillon to boil in medium saucepan. Stirring constantly, slowly add cornmeal. Simmer mixture 5 minutes, stirring occasionally. Stir in cilantro. Using a greased spatula, spread cornmeal mixture on bottom and about 2 inches up sides of slow-cooker.
In large bowl, combine sausage, stew meat, onion, celery, chili pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper. Carefully spoon into center of cornmeal-lined pot. Cover and cook on LOW 7 to 8 hours. Garnish with ripe olives, if desired.
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