Looking for a great new crock pot recipe to try? This tamale pie recipe is the way to go. Many crock pot recipes feature roasts. Those are great, but changing up family dinner is always a welcome thing. It helps keep everyone excited for when dinner comes around!
You'll need a good number of ingredients for this recipe, so make sure to keep the list with you and look it over a few times! Take your time going through the store so that you don't forget anything. All of these ingredients are essential parts of this great recipe.
With ingredients like onion, peppers, and sun-dried tomatoes, this tamale pie will be delicious. Your family may very well ask for this one again as soon as possible, so make sure to keep the recipe handy! In terms of preparation, this dinner can be made in just five simple steps.
You'll need to do a little bit of prep work before putting the ingredients in the crock pot, so make sure to set aside enough time to do that. Once everything is arranged in the crock pot, set it to low and cook for seven to eight hours. This can be an overnight recipe, or you can leave it cooking while you accomplish other tasks.
Crock Pot Pork Tamale Pie
Ingredients:
3 cups beef broth
2 cups yellow cornmeal
1 tablespoon chopped fresh cilantro
1 pound pork sausage
1 pound stew meat cut into small cubes
2 medium onions, chopped
3/4 cup finely chopped celery
2 mild green chile peppers, seeded and chopped
3/4 cup chopped sun-dried tomatoes
2 cups frozen whole kernel corn
1 can (2 1/2 ounces) sliced ripe olives, drained
1/2 teaspoon salt
1/8 teaspoon pepper
Directions:
1. Bring beef broth to boil in medium saucepan. Stirring constantly, slowly add cornmeal. Simmer mixture 5 minutes, stirring often. Stir in cilantro.
2. Using a greased spatula, spread cornmeal mixture on bottom and about 2-3 inches up sides of crock pot.
3. In large bowl, combine the sausage, stew meat, onions, celery, chile peppers, sun-dried tomatoes, corn, sliced olives, salt, and pepper. Mix well.
4. Carefully spoon into center of cornmeal-lined pot.
5. Cover and cook on low 7 to 8 hours. Garnish with ripe olives, if desired.