Slow Cooker Tamale Pie
Another slow cooker recipe for a succulent dish that will have your family eager to help you set the table!
Yield
6 servingsPrep
1 hrsCook
7 hrsReady
8 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken broth
or bouillon |
|
| 1 | cup |
cornmeal
|
|
| 1 | tablespoon |
cilantro
fresh, chopped |
|
| ½ | pound |
sausage
|
|
| 1 | pound |
stewing beef
1/2 inch cubed |
|
| 1 | each |
onions
chopped |
|
| ½ | cup |
celery
finely chopped |
|
| 1 | each |
green chili peppers
mild, seeded, chopped |
*
|
| ½ | cup |
sundried tomatoes
sun-dried tomatoes, chopped |
|
| 1 | each |
corn
whole kernel, 8 oz can, drained |
*
|
| 1 | each |
olives
can, ripe, sliced, drained |
*
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | x |
olives
whole or halved, pitted, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken broth
or bouillon |
|
| 237 | ml |
cornmeal
|
|
| 15 | ml |
cilantro
fresh, chopped |
|
| 226.8 | g |
sausage
|
|
| 453.6 | g |
stewing beef
1/2 inch cubed |
|
| 1 | each |
onions
chopped |
|
| 118 | ml |
celery
finely chopped |
|
| 1 | each |
green chili peppers
mild, seeded, chopped |
*
|
| 118 | ml |
sundried tomatoes
sun-dried tomatoes, chopped |
|
| 1 | each |
corn
whole kernel, 8 oz can, drained |
*
|
| 1 | each |
olives
can, ripe, sliced, drained |
*
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | x |
olives
whole or halved, pitted, for garnish |
*
|
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.
