california tamale pie
Pork
California Tamale Pie
With black beans, corn and gooey Monterey Jack, California tamale pie brings bold flavor to your weeknight routine.
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.
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