Slow Cooker Tamale Pie

[Guest guest]

Slow Cooker Tamale Pie

 

2 cups of Crumbles or  1cup TVP  reconstituted  with some water and spices

1 (15 ounce) can kidney beans, drained and rinsed

1 (10 ounce) can enchilada sauce (rfed or green)

1 1/2 teaspoons garlic powder or 2 garlic cloves squeezaed

1 (8.5 or a little larger ounce) package corn bread mix (no lard brand)

1/3 cup milk

1 egg

2 tablespoons melted butter

1/2 cup shredded Cheddar cheese

 

In crockpot stir in the Crumbles or TVP, kidney beans, enchilada sauce, and

garlic powder. In a bowl, combine the

corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in

the Cheddar cheese. Spoon the corn bread mixture over the  mixture in the slow

cooker. Set the cooker to Low, cover, and cook until the corn bread topping is

cooked through and set, about 4-5 hours.

 

 

 

 

 

 

[Guest guest]

Wow this really sounds good!I'll have to try it:)

 

, Gypsy G <bohemian_river wrote:

>

> Slow Cooker Tamale Pie

>

[Guest guest]

I finally got around to fixing this dish this past weekend.

 

My wife and I thought it was pretty darn good.  We both liked it, but thought

it was a bit " rich " tasting.  Our daughter gave it about a 6... but she is the

typical 10 year old finnicky girl.

 

It's very simple to make.  I found that our small crockpot only took 4 hours. 

I'm glad I checked it.  Any much longer and it probably would have dried out a

bit.

 

Ted

 

 

 

 

________________________________

Gypsy G <bohemian_river

 

Tue, December 8, 2009 7:22:10 AM

[veg_grp] Slow Cooker Tamale Pie

 

 

Slow Cooker Tamale Pie

 

2 cups of Crumbles or  1cup TVP  reconstituted  with some water and spices

1 (15 ounce) can kidney beans, drained and rinsed

1 (10 ounce) can enchilada sauce (rfed or green)

1 1/2 teaspoons garlic powder or 2 garlic cloves squeezaed

1 (8.5 or a little larger ounce) package corn bread mix (no lard brand)

1/3 cup milk

1 egg

2 tablespoons melted butter

1/2 cup shredded Cheddar cheese

 

In crockpot stir in the Crumbles or TVP, kidney beans, enchilada sauce, and

garlic powder. In a bowl, combine the

corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in

the Cheddar cheese. Spoon the corn bread mixture over the  mixture in the slow

cooker. Set the cooker to Low, cover, and cook until the corn bread topping is

cooked through and set, about 4-5 hours.