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California Tamale Pie

When I serve California Tamale Pie, I know I’ll see smiles on the faces of everyone at the table. With this recipe, you’ll enjoy the taste and texture of classic tamales, without the time and hassle. —Patricia Nieh, Portola Valley, California
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    5 servings

Ingredients

  • 1 cup beef broth
  • 3/4 cup cornmeal
  • 1 pound ground beef
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 jar (16 ounces) chunky salsa
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/4 cup sliced ripe olives
  • 1/2 cup shredded Monterey Jack cheese
  • Optional toppings: Sour cream and fresh jalapeno pepper slices

Directions

  • In a 3-qt. slow cooker, combine broth and cornmeal. Let stand for 5 minutes. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili powder and cumin. Transfer to slow cooker. Stir in the salsa, corn, beans and olives. Cover and cook on low for 6-8 hours or until heated through.
  • Sprinkle with cheese. Cover and cook 5-10 minutes longer or until cheese is melted. If desired, top with sour cream and jalapeno slices.
Nutrition Facts
1-1/3 cups: 455 calories, 16g fat (6g saturated fat), 66mg cholesterol, 1112mg sodium, 45g carbohydrate (7g sugars, 7g fiber), 27g protein.

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