Slow Cooker Tamale Pie One could easily change up the recipe to suit their tastes. If you like things spicy, throw in some hot peppers. You could substitute shredded chicken or pork for the beef. Salsa could probably be used in place of the enchilada sauce. And, store-bought taco seasoning may be a quick substitute in place of the spices called for in the recipe. Yields 6 servings. Ingredients: FOR THE "FILLING" - 1/2 pound ground beef 1 teaspoon salt 1 tablespoon ground cumin 1 teaspoon dried oregano (I prefer Mexican oregano for this) 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon paprika 3 tablespoons canned, diced green chiles 1 cup water - divided 2 cups red enchilada sauce 1 15-ounce can black beans, rinsed and drained 1 cup frozen corn 2 tablespoons chopped fresh cilantro 1 large tomato, roughly chopped Non-stick spray FOR THE DOUGH - 1 cup masa harina 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup chicken broth 1/4 cup vegetable or canola oil ADDITIONAL OPTIONAL INGREDIENTS - Shredded cheese, for topping Additional cilantro, for topping Sour cream, for topping Lettuce and tomato, for topping Directions: Prepare dough first. Combine the masa harina, baking powder and salt in a large mixing bowl. Stir in oil and chicken stock broth until a soft paste form. Allow to rest on counter while the ground beef mixture is prepared. Brown ground beef in a large skillet over medium heat until cooked though. Drain. Add in 1/2 cup hot water, cumin, salt, chili powder, paprika, garlic powder and oregano. Stir to combine. Cook until the liquid has evaporated. Add in the green chiles and enchilada sauce. Stir in the black beans, corn, cilantro and fresh tomato. Add in the additional 1/2 cup of water and stir. Spray slow cooker insert with non-stick spray. Pour beef mixture into the bottom of slow cooker. Top with spoonfuls of the masa harina dough. You do not want a solid layer of the dough. You should drop the spoonfuls onto the filling mixture almost like you would dumplings into broth. Cover and cook on low for about four hours. During the last 30 minutes of cooking, sprinkle on about 1 cup of shredded cheese (I used a Colby-jack blend). Cover and cook for the remaining 30 minutes. Serve with sour cream, more cilantro and/or any taco-style toppings that you like.
Posted on: Sun, 01 Sep 2013 08:02:08 +0000
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