Cheap Crockpot Black Bean Enchiladas

Ingredients (Budget-Friendly)

2 cans (15 oz each) black beans, drained & rinsed
or 1½ cups cooked dried black beans
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chiles (like Rotel)
1 cup salsa (any cheap brand works fine)
1 small onion, diced
1–2 cups shredded cheese (cheddar or a cheap Mexican blend)
8–10 corn tortillas (or the cheapest flour tortillas you have)
1 can (10 oz) enchilada sauce — red or green
1 tsp chili powder
1 tsp cumin
½ tsp garlic powder
Salt & pepper to taste

Optional but very cheap add-ins:

½ cup cooked rice
½ cup diced bell pepper
1 small can sliced olives

Instructions

1. Make the Filling

In a bowl, mix together:

Black beans
Corn
Diced tomatoes
Onion
Salsa
Chili powder, cumin, garlic powder
Salt & pepper

This is your enchilada filling.

2. Layer Inside the Crockpot

Spray pot with oil. Then layer:

A thin layer of enchilada sauce
Tortillas (tear into pieces to cover bottom)
A layer of the bean filling
A sprinkle of cheese

Repeat layers in this order until ingredients are gone.

Finish with:

Tortillas
Enchilada sauce
Cheese

3. Cook

Cook on:

LOW 3–4 hours, or
HIGH 2–2.5 hours

Everything just melts together into a “lasagna-style” casserole.

4. Serve

Scoop out portions like a casserole.
Top with anything cheap:

Sour cream
Green onions
More salsa
Hot sauce

Budget Tips

Use dried black beans cooked in bulk — even cheaper.
Use store-brand tortillas & cheese.
Add leftover rice to stretch the dish further.
Swap cheese with a smaller amount of queso fresco or omit & drizzle sour cream instead.

ANOTHERRECIPES

Ingredients:

1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, drained (or 2 cups frozen corn)
4 ounces can diced green chilies, drained
1 teaspoon ground cumin
1 teaspoon salt
2 cups shredded quesadilla blend cheese, divided
2 to 3 cups salsa
12 corn tortillas, warmed

Directions:
In a mixing bowl, mash the black beans with a potato masher or fork. Mix in the corn and green chilies. Stir in the ground cumin and salt. Last, add 1 cup of the shredded cheese and combine well.

Add about 1 cup of salsa to the base of the slow cooker and spread evenly on the bottom. Roll the bean-corn mixture into the warmed tortillas, dividing evenly. Place in the slow cooker seam side down, nestled tightly together. Pour the other cup of salsa over the top and then sprinkle the other cup of cheese on top.

Set the slow cooker on low and cook for 3 to 4 hours. Serve with a side of rice and/or salad. Enjoy it!

VIDEO:

Crockpot Barley Casserole

Ingredients

1 cup pearl barley, rinsed
1 medium onion, chopped
2 cloves garlic, minced
2 cups sliced mushrooms (button, baby bella, or mixed)
2 medium carrots, diced
2 celery stalks, diced
1 cup corn kernels (fresh or frozen)
1 can (14.5 oz) diced tomatoes, undrained
3 cups vegetable broth (or chicken broth)
2 tbsp butter or olive oil
1 tsp dried thyme
1 tsp dried parsley
½ tsp black pepper
1 tsp salt (adjust to taste)
Optional: ½ cup shredded cheese (cheddar, Swiss, or mozzarella) for topping
Optional: 1 cup cooked chicken or sausage chunks for a meat version

Instructions

1. Prep the Base

Add the rinsed barley to the bottom of the slow cooker. Add onion, garlic, mushrooms, carrots, celery, and corn on top.

2. Add Liquids & Seasoning

Pour in the diced tomatoes with their juices and the broth. Add thyme, parsley, salt, pepper, and the butter or oil.

3. Slow Cook

Cover and cook on:

LOW for 6–7 hours, or
HIGH for 3–4 hours,
until barley is tender and vegetables are softened.

4. Final Touches

Stir everything well. If you want it cheesy, sprinkle cheese on top, cover, and heat for 10–15 minutes more until melted.

5. Serve

Great as a main dish or a side with roast chicken, grilled sausage, or crusty bread.

Tips & Variations

Creamy Version: Stir in ½ cup cream or canned coconut milk at the end.
Mediterranean Style: Add olives, spinach, and feta.
Protein Boost: Add canned chickpeas, cooked beef, or shredded chicken.
Broth Absorption: If it gets too thick, stir in ½–1 cup extra broth.

OTHER RECIPES

Ingredients:

* 1 cup uncooked pearl barley
* 1/2 cup V-8 juice
* 1/4 teaspoon white pepper
* 1 onion, chopped
* 3 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 cup chopped mushrooms
* 2-1/2 cups vegetable broth
* 1/3 cup toasted pine nuts

INSTRUCTIONS
Combine all ingredients except pine nuts in a 3-4 quart slow cooker (do NOT use a larger crockpot). Cover and cook on low for 6-8 hours until barley and vegetables are tender. Sprinkle with nuts just before serving. 4 servings. Enjoy it !

VIDEO:

Crockpot Easy Beef Stew

This is the ultimate set-it-and-forget-it meal for a busy day. This recipe for Crockpot Easy Beef Stew focuses on maximum flavor with minimum effort, creating a hearty, rich, and deeply satisfying stew that tastes like it simmered all day on your stovetop.

Hearty & Foolproof Crockpot Easy Beef Stew

This recipe is designed for simplicity and success. We skip the traditional stovetop searing to save time and dishes, relying on a few key ingredients to build a deep, savory flavor base right in the slow cooker. The result is a classic, comforting beef stew with tender beef, perfectly cooked vegetables, and a rich, glossy gravy.

Yields: 6-8 servings Prep time: 15 minutes Cook time: 7-8 hours on Low, 4-5 hours on High

Why This Recipe Works: The Secrets to "Easy" Flavor

Before we get to the ingredients, let's understand the three pillars that make this dump-and-go stew so delicious.

The Right Cut of Beef: The secret to a tender beef stew isn't long cooking; it's cooking the right cut. We use beef chuck roast. It has a good amount of fat and connective tissue, which breaks down over hours of slow, moist heat, transforming into meltingly tender, succulent pieces of meat infused with flavor.
The Flavor Boosters: Since we're skipping the stovetop sear, we use a powerhouse trio of ingredients to build a savory base. Tomato paste adds a deep umami flavor and rich color. Worcestershire sauce provides a complex, savory tang. A bit of flour helps thicken the sauce from the very beginning.
The Perfect Thickening Trick: A common problem with slow cooker stews is a watery sauce. This recipe solves that with a simple, foolproof cornstarch slurry added at the very end. This allows you to control the exact consistency of your gravy, ensuring it's perfectly rich and glossy, not thin and watery.

Ingredients

2-3 lbs (about 1-1.4 kg) beef chuck roast, trimmed of large fat pieces and cut into 1-inch cubes
1 large yellow onion, chopped
2-3 carrots, peeled and cut into 1-inch chunks
2-3 celery stalks, chopped
2 lbs (about 1 kg) Yukon Gold potatoes, peeled and cut into 1-inch chunks (do not use Russets, as they can become mushy)
3-4 cloves garlic, minced
2 tbsp all-purpose flour
1 tbsp tomato paste
4 cups (32 oz / 950ml) low-sodium beef broth
1 tbsp Worchestershire sauce
1 tsp dried thyme
1 bay leaf
1 tsp salt
½ tsp black pepper

For the Thickener (at the end):

2 tbsp cornstarch
¼ cup cold water

Step-by-Step Instructions

Prep the Ingredients: Pat the beef cubes dry with a paper towel (this helps them brown better in the slow cooker). Chop all your vegetables into roughly 1-inch pieces so they cook evenly.
Combine in the Crockpot: In a large (6-quart or larger) slow cooker, combine the beef cubes, onion, carrots, celery, potatoes, and minced garlic.
Add Seasonings and Liquids: Sprinkle the flour and tomato paste over the ingredients in the slow cooker. Toss everything together to coat as evenly as possible. Pour in the beef broth and add the Worchestershire sauce, dried thyme, bay leaf, salt, and pepper. Give it one final stir.
The Slow Cook: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is done when the beef is fall-apart tender and can be easily shredded with a fork.
Thicken the Gravy: About 30 minutes before serving, create a slurry. In a small bowl, whisk together the cornstarch and cold water until smooth. Stir this slurry into the slow cooker, mixing it in gently. Cover and cook on HIGH for 15-20 minutes, or until the gravy has thickened to your desired consistency.
Serve: Remove and discard the bay leaf. Taste the stew and adjust seasoning with more salt and pepper if needed. Ladle the hot stew into bowls and serve immediately.

Tips for Success & Variations

For Deeper Flavor (Optional Sear): If you have 15 extra minutes, this step is worth it. Heat a tablespoon of oil in a large skillet over medium-high heat. Pat the beef dry, season with salt and pepper, and sear in batches until deeply browned on all sides. Transfer the seared beef to the slow cooker and proceed with the recipe. This adds a layer of flavor that is impossible to replicate otherwise.
Vegetable Variations: Feel free to add other vegetables! Add 8 oz of sliced mushrooms along with the other veggies. For a pop of color and sweetness, add 1 cup of frozen peas during the last 10 minutes of cooking.
A Richer, Darker Stew: For a deeper, more robust flavor, use a dark beef broth (like one made from a "Better Than Bouillon" roasted beef base) and add a splash of red wine or a dark beer (like a stout) along with the beef broth.
Make-Ahead and Freezer-Friendly: This stew is a perfect make-ahead meal. It actually tastes even better the next day as the flavors meld. It also freezes beautifully for up to 3 months. Let it cool completely before storing in an airtight container or freezer bags.
Serving Suggestions: This stew is fantastic served with crusty bread for dipping, over a bed of creamy mashed potatoes, or with a side of steamed green beans.

Enjoy your incredibly easy and delicious Crockpot beef stew

Slow Cooker Fajita Stew

This is a fantastic concept for a set-it-and-forget-it meal that's packed with vibrant flavor. A slow cooker Fajita Stew takes all the beloved elements of sizzling fajitas and transforms them into a hearty, comforting, and incredibly fragrant one-pot meal.

The Ultimate Guide to Hearty Slow Cooker Fajita Stew

This recipe is all about building layers of flavor. We start by searing the chicken and sautéing the aromatics to create a deep, savory base that a slow cooker alone cannot achieve. Then, we use a clever two-stage vegetable addition to ensure you get both a rich, infused sauce and perfectly tender-crisp peppers and onions. The result is a stew that tastes like it simmered for hours, but with the bright, fresh character of classic fajitas.

Yields: 6-8 servings Prep time: 20 minutes Cook time: 3-4 hours on High, 5-6 hours on Low

Why This Recipe Works: The Three Pillars of Perfection

Before we get to the ingredients, let's understand the techniques that make this stew exceptional.

The Power of the Sear: A common mistake with slow cookers is just dumping everything in. By taking a few extra minutes to sear the chicken in a hot skillet until golden brown, you initiate the Maillard reaction. This creates a deep, savory flavor that forms the foundational taste of your stew.
The Two-Stage Vegetable Addition: This is the secret to avoiding mushy vegetables. We add half of the peppers and onions at the beginning to break down and infuse their flavor into the sauce. The other half is added later, so they retain a pleasant, tender-crisp texture and fresh flavor.
The Self-Seasoning Sauce: Instead of just using broth, we use a combination of thick salsa, chicken broth, and lime juice. The salsa acts as a pre-made flavor base of tomatoes, onions, and peppers, while the lime juice adds a bright, authentic tang at the end that cuts through the richness.

Ingredients

1.5 lbs (about 700g) boneless, skinless chicken thighs, cut into 1-inch chunks (chicken breasts also work, but thighs stay more moist)
1 tbsp olive oil or vegetable oil
1 large yellow onion, sliced
2-3 bell peppers (a mix of colors like red, green, and yellow looks beautiful), sliced
2-3 jalapeño peppers, thinly sliced (seeds removed for less heat)
4-6 cloves garlic, minced
1 ½ cups (12 oz / 340g) thick and chunky salsa (restaurant-style is perfect)
1 cup (240ml) low-sodium chicken broth
Juice of 2 limes
2 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
½ tsp black pepper

Step-by-Step Instructions

Sear the Chicken: Pat the chicken chunks dry with a paper towel and season them lightly with salt and pepper. Heat the oil in a large skillet over medium-high heat. Working in two batches to avoid overcrowding the pan, sear the chicken until golden brown on all sides. You don't need to cook it through. Use a slotted spoon to transfer the seared chicken to the bowl of your slow cooker. Do not wipe out the skillet!
Sauté the Aromatics: Reduce the heat to medium. Add the sliced onion and about half of the sliced bell peppers and jalapeños to the skillet. Cook, stirring occasionally, until they begin to soften, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
Deglaze and Build the Base: Pour about ½ cup of the chicken broth into the skillet and bring it to a simmer, using a wooden spoon to scrape up all the delicious browned bits (the "fond") from the bottom of the pan. This is liquid gold! Pour the entire contents of the skillet over the chicken in the slow cooker.
Combine and Slow Cook: To the slow cooker, add the remaining bell peppers and jalapeños, the thick salsa, the rest of the chicken broth, the lime juice, chili powder, cumin, oregano, salt, and black pepper. Stir everything together until well combined.
The Slow Cook: Cover the slow cooker and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The chicken should be fall-apart tender and the sauce rich and fragrant.
Shred and Finish: About 30 minutes before serving, use two forks to shred the chicken directly in the slow cooker. Stir it back into the sauce. This helps thicken the stew and ensures every bite is full of flavor. Let it rest on the "Warm" setting for the final 30 minutes.

Tips for Success & Variations

Beef Fajita Stew: For a beef version, use 2 lbs of chuck roast, cut into 1-inch cubes. Sear it as directed in step 1, then cook on LOW for 8 hours or on HIGH for 5-6 hours, until the beef is fork-tender.
Spice It Up: Add 1-2 teaspoons of chipotle chili powder for a smoky heat, or add a diced habanero pepper along with the aromatics for a fiery kick.
Meal-Prep and Freezer-Friendly: This is a perfect make-ahead meal. You can assemble the entire recipe through step 4 the night before. Store the base in the refrigerator. In the morning, put it in the slow cooker and cook as directed. It also freezes beautifully in an airtight container for up to 3 months.
How to Thicken: If you find your stew is too thin at the end, create a "slurry." In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the slow cooker, turn the heat to HIGH, and let it cook, uncovered, for 10-15 minutes until thickened.
Serving is Key: Ladle the hot stew into bowls. Serve with warm flour or corn tortillas on the side for dipping or wrapping. Set out bowls of classic fajita toppings like shredded cheese, sour cream, guacamole, and fresh cilantro for everyone to customize their meal.

Enjoy your incredibly flavorful and effortlessly delicious Fajita Stew

Crockpot Potato Chowder

Crockpot Potato Corn Chowder represents an ideal comfort food recipe. This hearty and flavorful soup is packed with potatoes and corn, making it simple to prepare.

As a mother of eight, I have become an expert in crafting delightful crock pot recipes. This slow cooker potato and corn chowder is rich in flavor and serves as the perfect soup to savor throughout the year, utilizing either frozen or fresh corn.

The blend of these ingredients results in a deliciously sweet and savory soup recipe. Pair it with garlic bread and roasted vegetables to complete this delightful meal.

If you share my passion for crock pot recipes, be sure to explore these other delectable soup options – Crock Pot Crack Potato Soup, Creamy Crock Pot Potato Soup, and Slow Cooker Chicken Pot Pie Soup.

What is Corn Chowder?

The Potato Corn Chowder Recipe is a thick and creamy soup featuring chunks of vegetables. It is a one-pot meal that can be prepared in a slow cooker, instant pot, or on the stovetop.

This corn chowder is finished with a cornstarch slurry to enhance its texture. You may use fresh sweet corn or whole kernel corn. It is an extraordinary dish with a delightful flavor.

Ingredients:

Ingredients required to prepare potato and corn chowder soup:

Slices of Bacon (cooked and crumbled)
Small Onion (diced)
Rib Celery (sliced)
Carrot (peeled and diced)
Minced Garlic
Salt
Pepper
Paprika
Dried Thyme Leaves
Chicken Broth
Russet Potatoes (peeled and diced)
Frozen Corn
Light Cream
Cornstarch
Shredded Cheddar Cheese (for serving)
Green Onions (for serving)

Scroll to the end of the post for the complete list of ingredients and the recipe in the recipe card.

Variation Ideas:

Incorporate More Vegetables – You can easily add more vegetables to this creamy soup. Diced bell peppers, shredded carrots, or diced celery are always excellent choices.

Beans – You may include some black beans or pinto beans if you prefer. Both options complement this soup well.

Incorporate Chicken – This soup is an excellent way to utilize leftover chicken. You may also opt for rotisserie chicken, chicken thighs, or canned chicken to enhance the protein content of the soup. We have even included diced beef stew meat.

Add Extra Spice – This corn chowder recipe can be made even more delightful with a bit of heat. Consider adding hot sauce or Tabasco sauce. Additionally, sprinkle some red pepper flakes when serving.

Diced Tomatoes – Incorporating a can of diced tomatoes with green chilies would enhance this recipe with both color and flavor.

Seasoning – You are welcome to modify the seasoning to your preference. We typically add salt and pepper, but you may also include other simple seasonings such as garlic powder.

Chicken Broth – In this recipe, we utilized chicken broth, but chicken stock is also a viable option.

How to Prepare Potato Corn Chowder:

Step 1 – Begin by placing the potatoes, corn, crispy bacon, and onion into the slow cooker. Next, add celery, carrot, and minced garlic into the crock pot.

Step 2 – Repeat the process by placing the potatoes, corn, crispy bacon, and onion into the slow cooker, followed by the addition of celery, carrot, and minced garlic into the crock pot.

Step 3 – Cover and Cook – Secure the lid and cook on low for 6-7 hours or on high for 3-4 hours. Cook until the potatoes are tender and fully cooked.

Step 4 – Prepare Cornstarch Slurry – In a separate bowl, whisk together the heavy cream and cornstarch. Stir this mixture into the crock pot. Cover and cook on low for an additional 15 to 30 minutes to thicken the soup.

Step 5 – Serve and Enjoy – Serve warm, garnished with cheese and green onions. Enjoy!

Corn and Potato Chowder Recipe Tips:

Prepare Bacon – Cook the bacon in advance until crispy, then crumble it into bite-sized pieces.

Vegetables – Prepare the vegetables by peeling and dicing them into uniform pieces. This ensures even cooking in the slow cooker.

Cooking Time – The cooking duration may vary depending on your slow cooker. I prefer to cook the ingredients on low, allowing me to set it in the morning and have it ready for dinner.

Cornstarch Slurry – When incorporating the slurry mixture, you.to combine it with the other ingredients.

What to Serve with Potato and Corn Chowder:

Enhance your bowl of corn chowder with a side dish. Although this slow cooker corn chowder recipe constitutes a complete meal, incorporating a side dish is always a wise choice.

Here are some of our preferred selections.

Grilled Cheese Sandwich – There is an undeniable comfort and deliciousness associated with a classic Grilled Cheese Sandwich Recipe. Each bite is filled with creamy, melted cheese that is simply delightful. The ideal pairing is soup accompanied by grilled cheese.

Homemade Bread – Prepare these homemade cheese sticks for a delightful combination. You can easily dip the bread into the soup to ensure you savor every last drop.

Salad – Another excellent pairing is soup and salad. It is light, refreshing, and serves as the perfect complement to this soup.

What Type of Corn do you Use?

This corn chowder recipe can be prepared using canned corn, frozen corn, or fresh corn. Feel free to select your preferred option. Since corn is the primary ingredient in this soup, be sure to add the appropriate quantity.

Fresh Corn – If it is in season, fresh sweet corn on the cob would be a delightful choice. You will require approximately 10 ears or 4 to 5 cups.

Frozen Corn – If you prefer to use frozen corn rather than canned corn, you will need about 2 bags of frozen corn.

How to Thicken Potato Corn Chowder:

To thicken this soup, we suggest creating a cornstarch slurry. The mixture of cornstarch and cream enables you to achieve a thick and creamy soup.

I have also removed some of the potatoes, mashed them in a small bowl, and then added the mashed potatoes back into the soup, which results in a thicker consistency.

Potato Corn Chowder in the slow cooker

Frequently Asked Questions:..

How to Store Leftovers:

Refrigerate the potato corn chowder crock pot recipe in a sealed container for a maximum of 5 days. This soup tastes even better the following day as the ingredients have the opportunity to meld together.

How to Reheat Leftovers:

When you are prepared to reheat and have a substantial portion remaining, transfer it to a large pot on the stove and heat it up. For individual servings, place them in a microwave-safe bowl and reheat. You may need to heat in 30-second intervals.

More Easy Corn Chowder Recipes:

Easy Corn Chowder Recipe
Crock Pot Chicken Corn Chowder Recipe
Slow Cooker Mexican Chicken Corn Chowder Recipe
Crock Pot Corn Chowder Recipe
Potato Corn Chowder

If you try this Crock Pot Potato Corn Chowder Recipe, please leave us a comment or a star review. We appreciate your feedback.

Ingredients:

* 5 oz. pkg. scalloped potato mix
* 4 cups chicken broth
* 2 onions, chopped
* 2 cups light cream
* 1/3 cup flour
* 1/8 tsp. white pepper
* 1 teaspoon dried marjoram leaves

INSTRUCTIONS
In a 3-4 quart slow cooker, combine potatoes and sauce from scalloped potato mix with chicken broth and onions. Stir well to blend. Cover crockpot and cook on low for 7 hours.

In medium bowl mix together half and half and flour with a wire whisk until smooth. Stir this mixture into the crockpot very slowly, stirring constantly. Stir until well blended, then add pepper and marjoram. Cover crockpot and cook on low for 1 more hour, stirring occasionally, until soup is thickened. 5 servings

Crockpot Beef Tamale Pie

Enhance your upcoming Taco Tuesday by transforming authentic tamales into a delectable crock pot tamale pie (or tamale casserole). You will only require a few staple ingredients such as ground beef, Rotel tomatoes, Mexican-style seasonings, and Jiffy cornbread to create a meal that your family will undoubtedly appreciate.

If you wish to complement your tamale pie, consider trying some of my favorite recipes, including Slow Cooker Tomatillo Salsa and Slow Cooker Queso Blanco.

What is Tamale Pie?

Tamale pie is characterized by its casserole-like consistency, attributed to the cornbread mixture that serves as a topping. This crock pot recipe is ideal for those seeking comfort food that requires minimal preparation and moderate cooking time.

I particularly value the versatility that such wonderful recipes offer. Whether you choose to serve it as is or incorporate some of my serving suggestions below, experimenting with different recipes like this one is always a good idea. I am confident you will enjoy it! We often prepare a large batch of slow cooker ground beef, which we then use to create this simple tamale pie recipe.

Recipe Ingredients

Ingredients for tamale pie displayed on a table with text labels.

Beef: You will need just one pound of ground beef, which should be cooked before being added to the slow cooker.

Veggies: A small white onion and a green bell pepper, both diced, are included to enhance the flavor and texture of the pie.

Seasonings: A quick homemade Mexican seasoning can be made using chili powder, salt, black pepper, and ground cumin, providing ample Tex-Mex flavor.

Tomatoes: Obtain a couple of cans of Rotel Tomatoes to simplify the process of adding diced tomatoes with the ideal flavor profile.

Beans: Pinto beans should be drained and rinsed before being added to the crock pot.

Tomato Paste: Incorporate additional tomato flavor.

Cheese: I suggest using a block of sharp cheddar cheese and shredding it yourself.

Tamale topping: You will require a box of Jiffy cornbread mix along with the necessary ingredients to prepare it (egg and milk). Additionally, include a can of corn (drained).

Step-by-Step Instructions

Six images illustrating the process of preparing tamale pie in a slow cooker.

Step One – Brown the beef until it is no longer pink, then transfer it to the crockpot along with the chopped onion, bell pepper, canned corn, and other filling components.

Step Two – Sprinkle the taco seasoning over the mixture and stir thoroughly to combine the ingredients.

Step Three – Cover the slow cooker and set it to LOW, cooking for 5 hours. Afterward, add cheese on top of the cooked ground beef mixture and mix well.

Step Four – In a medium mixing bowl, combine the cornmeal ingredients and stir until they are well blended.

Step Five – Layer the cornmeal mixture over the meat mixture.

Step Six – Place the lid on the slow cooker, adjust the heat setting to HIGH, and cook for an additional 30 minutes. Serve and enjoy!

How to Serve Tamale Pie

Tamale pie is delightful on its own, allowing you to serve it directly from the slow cooker for immediate enjoyment.

If you wish to enhance it with toppings, consider adding sour cream, enchilada sauce, sliced green onions, green chiles, avocados, extra shredded cheese, shredded lettuce, hot sauce, and salsa.

For side dishes, pairing it with black beans, refried beans, Mexican street corn, or a simple dip is always a good choice.

The pie can also be served atop tortilla chips or wrapped in corn tortillas.

Recipe FAQs

How can I determine if the cornbread topping is fully cooked?

The best method is to insert a toothpick; if it comes out clean, the topping is done. Alternatively, you can gently shake the slow cooker to check if the center is firm and no longer jiggly.

What additional ingredients can I incorporate into the tamale beef mixture?

Some individuals prefer to include green chilies, extra beans, and garlic powder in the blend.

How should I preserve leftovers?

Transfer any leftover tamale pie into an airtight container and refrigerate for up to 4 days. It can be reheated on the stovetop or in the oven at medium heat until it is thoroughly warmed.

Is it possible to use homemade cornbread as the tamale topping?

You may attempt it, although I have not personally tried it. The Jiffy cornbread offers a distinctive flavor that enhances the pie beautifully. Additionally, the quantity of Jiffy cornbread is just right for this recipe.

Equipment

Slow Cooker - 6 quart or larger (I possess and utilize this model from Crock-Pot)

Sarah’s Notes

Transfer any leftover tamale pie into an airtight container and refrigerate for up to 4 days. It can be reheated on the stovetop or in the oven at medium heat until it is thoroughly warmed.

To add some heat, consider incorporating one chopped chipotle pepper in adobo into the meat mixture.

Ground turkey or ground chicken serves as an excellent alternative to ground beef.

A toothpick inserted into the cornbread layer that comes out clean is the most reliable test to determine if it is set, or you can gently shake the slow cooker to see if the center is no longer jiggly.

Ingredients:

* 1 lb. lean ground beef
* 1 onion, chopped
* 2 cloves garlic, minced
* 15 oz. can kidney beans, rinsed and drained
* 10 oz. can enchilada sauce
* 6 oz. pkg. corn mufifn mix
* 1/3 cup milk
* 2 Tbsp. oil
* 1 egg
* 1 cup shredded Colby cheese
* 4 oz. can chopped green chilies, undrained
* 1/2 cup sour cream
* 1/2 cup salsa
* 1/4 cup chopped fresh cilantro

INSTRUCTIONS
In nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is cooked. Drain thoroughly and stir in drained kidney beans and enchilada sauce. Pour into 4-5 quart crockpot.

In large bowl, mix together corn muffin mix, milk, butter and egg just until combined. Then add cheese and chilies, including chili liquid. Spoon over beef in crockpot.

Cover crockpot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In small bowl combine sour cream, salsa, and cilantro; serve with pie. 4 servings

Slow cooker apricot chicken

Slow cooker apricot chicken

INGREDIENTS

8 Lilydale Free Range Chicken Thigh, excess fat trimmed
40g pkt French onion soup mix
410g can apricot halves, drained
405ml can apricot nectar
1 tablespoon Coles Cornflour
Steamed rice, to serve
Steamed broccolini, to serve
Fresh thyme sprigs, to serve (optional)

METHOD

Step 1

Heat a large non-stick frying pan over medium-high heat. Add half the chicken, skin-side down, and cook for 3 minutes or until golden. Turn and cook for a further 3 minutes. Transfer to the bowl of a slow cooker. Repeat with the remaining chicken.

Step 2

Sprinkle the soup mix over the chicken. Add the apricot halves and pour over the apricot nectar. Cover and cook on Low for 6 hours.

Step 3

Use tongs to transfer the chicken to a warm oven tray and cover with foil to keep warm (alternatively, pop the tray into a preheated 180C/160 fan forced oven, without the foil, for 5-10 minutes). Increase the slow cooker heat to High. Stir the cornflour with 1 tablespoon of water until smooth. Add to the slow cooker and stir to combine. Cover and heat for 5 minutes. Stir again.

Step 4

Serve the chicken and apricots with rice and broccolini, and sprinkled with thyme leaves, if desired. Cool. Enjoy the Slow cooker apricot chicken recipes !!!

Slow cooker apricot chicken Video :