Slow Cooker Tamale Pie Recipe

A tried-and-true slow cooker favorite - Tamale Pie! With ground beef, canned beans, lots of vegetables, and a cornbread topping, this will quickly become a family favorite. And because the slow cooker does the work, it's the perfect meal for a busy weeknight.

You’ll be surprised at how easy this slow cooker recipe of slow cooker tamale pie comes together. Using canned beans and a cornbread muffin mix it’s the perfect dinner for a busy night.

If you like tamales, this recipe has that same delicious tamale taste without any of the hard work.

We knew this recipe would be a hit because most of our family loves tacos. But when you add the cornbread topping to this tamale pie, it takes this slow cooker recipe to a whole new level.

We LOVE our slow cookers – some of our favorite slow cooker recipes include:

With the cornbread topping, all you need is a simple green salad to round out this meal. It’s so yummy and has a five-star reviews from everyone who tries it.


can you add your own homemade cornbread topping?

We use the Jiffy cornbread batter in this slow cooker tamale pie. It’s inexpensive and so easy to make. It’s tasty and found in most grocery stores.

You could easily use your own recipe for cornbread muffins or bread. Our Easy Homemade Cornbread Recipe or our Cornbread Muffins recipes could work as the cornbread topping for this tamale pie.

Any of these options will work. You just want to cook it for the last hour of cooking. It should be set up and start to turn golden brown. When you insert a toothpick it should come out clean.

Ingredients to top of your tamale pie

This slow cooker recipe for tamale pie has endless possibilities for toppings. It’s a great way to get some veggies in for your family.

Here are some of our favorite toppings you could add to slow cooker tamale pie:

  1. Diced Tomatoes
  2. Shredded Lettuce
  3. Sliced Black Olives
  4. More Shredded Lettuce
  5. Diced Onions
  6. Sour Cream

how to make slow cooker tamale pie

Are you ready to make this easy slow cooker recipe for tamale pie? Add the ingredients and let your slow cooker do all the work for you. Here are the main ingredients needed for Slow Cooker Tamale Pie.

You may already have most of these ingredients on hand.

  • In a large skillet, brown your ground beef until cooked through and no longer pink. Drain grease well.
  • Stir in cumin, salt, chili powder, and pepper.
  • Place the meat mixture in the slow cooker and stir in the beans, tomatoes, corn, enchilada sauce, onions, and cilantro.

  • Cover and cook on low for 6-8 hours or until heated through.
  • At the end of cooking time, combine cornbread mix and eggs in a small bowl. Spoon over meat mixture.

  • Cover and cook for 1 hour longer or until toothpick inserted comes out clean.
  • Sprinkle with cheese and cover, let stand for another 5 minutes or until cheese is melted.

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What to serve with Tamale pie:

if you love cornbread, you’ll want to make these recipes

  1. Homemade Cornbread Dressing
  2. Cornbread Taco Bake
  3. Easy Homemade Cornbread Recipe
  4.  Copycat Famous Dave’s Cornbread Muffins
  5. Cornbread Sloppy Joe Casserole

Serves: 8

Slow Cooker Tamale Pie

15 minPrep Time

6 hr, 15 Cook Time

6 hr, 30 Total Time

Save RecipeSave Recipe


  • 1 pound lean ground beef
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1 (15.25 ounce) can black beans (rinsed and drained)
  • 1 (14.5 ounce) can diced tomatoes with green chilies (undrained)
  • 1 (11 ounce) can whole kernel corn (drained)
  • 1 (10 ounce) can enchilada sauce
  • 2 green onions (diced)
  • 1/4 cup fresh cilantro (chopped)
  • 1 (8.5 ounce) package Jiffy cornbread mix
  • 2 eggs
  • 1 cup shredded Mexican cheese blend


  1. In a large skillet, brown ground beef over medium heat until no longer pink; drain excess grease.
  2. Stir in the cumin, salt, chili powder and pepper.
  3. Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro.
  4. Cover and cook on low for 6-8 hours or until heated through.
  5. In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
  6. Sprinkle with cheese; cover and let stand for 5 minutes before serving.


Slow Cooking
soy free
seafood free
treenut free
sesame free
mustard free



511 cal


33 g


21 g


35 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Recipe source: Taste of Home

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Comment on this Recipe

35 Responses to “Slow Cooker Tamale Pie Recipe”

  1. Haha! I hear ya about trying to make certain dishes photograph-worthy! Some of the best casseroles taste fantastic but look "meh" on the plate, but I must say that your husband did a stellar job here! This really does look delish! And, anything containing enchilada sauce automatically has my heart :D

  2. Stephanie
    This recipe seriously ROCKS!!! I've made it twice now and my Husband loves it as much as I do :) I made it the 2nd time with a homemade enchilada sauce that I've loved using and the flavors were that much more intense! (Maybe because everything was from scratch, I don't know) THANK YOU for this recipe! Definitely a keeper!!
  3. samantha
    I made this for dinner tonight--This meal was amazing, and earned rave reviews from my husband!! I did substitute ground turkey in place of the ground beef, but it made no difference! Will most certainly be making again soon! Thanks!
    • Diana Walker
      This recipe seems to be a carbon copy of the Taste of Home recipe. But other recipes for Slow Cooker Tamali Pie/Casserole, all say to make the cornbread according to recipe on box. I'm with you... just two eggs sounds like an awfully dry cornbread topping. And with all the comments, I'm wondering if others just haven't noticed it doesn't say 'according to recipe on box'. I've also noticed other comments where ppl have used their own homemade recipe. Hope this helps!
  4. My family loved this and so did I. It felt filling and healthy. (Minus the cornbread!) I added 2 packages of cornbread because of a previous review, but 1 would have been just fine. I also put the hamburger in raw, and it came out just fine. I use really lean hamburger so I never get much grease out of it anyways and it's 1 less step! Seems silly to me to cook something on the stove that is going to sit in the crockpot for EIGHT hours!
  5. Made this tonight with frozen corn and extra tomatoes instead of enchilada sauce. We have gluten issues and used our own corn bread recipe and it worked great. Saving this one for a repeat. Kids said they liked it better than pizza or even French fries!
  6. Not sure if I did something wrong. Although it was good, and my husband had two helpings, I thought it was more like chili with cornbread. Am I missing something? I did like the idea of cornbread on top, something like dumplings. Maybe I will try to do that with my chili recipe.
    • The cornbread cooks for the last hour of the total cooking time. You should be able to cook it on high for less time. The main thing is to be sure it is heated through. You may want to turn it to low when you add the cornbread. Just keep a close eye on it where you are changing up the cooking temp and cooking time.
  7. Ooh...I forgot...y'all may want to try Martha White's Gladiola yellow cornbread mix!! Jiffy is just TOO Yankee...especially the sweet stuff...bless your hearts!) And I also agree about adding sliced or diced fresh jalapenos since I can't eat cilantro.

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