Tamale Pie with Cornbread Topping Recipe

Slow cooked pork, shredded and added to a wonderful red sauce with vegetables, topped with cornbread. It’s comfort food with a kick!

24Bite Recipe: Tamale Pie with Cornbread Topping Recipe by Christian Guzman

Slow cooking the pork is your first step and it will take awhile. To make things easier, I started the pork roast before I went to bed, the night before.

Season the pork and put it in a slow cooker on low and go to bed. You’ll wake up to something smelling amazing in the kitchen!

Allow the pork to cool off a bit before shredding with a fork. Discard the liquid.

24Bite Recipe: Tamale Pie with Cornbread Topping Recipe by Christian Guzman

As with so many of my recipes, you start off with chopping peppers and onions. Always, peppers and onions.

24Bite Recipe: Tamale Pie with Cornbread Topping Recipe by Christian Guzman

I added all the ingredients back into the slow cooker and cooked it down another hour because, once you put it in the oven, it’s only in there for 30 minutes. You’re cooking the cornbread and, if you didn’t cook everything together first, it wouldn’t meld the flavors.

24Bite Recipe: Tamale Pie with Cornbread Topping Recipe by Christian Guzman

Serve with avocado, shredded cheese, jalapeños and sour cream.

Print Recipe
5 from 1 vote

Tamale Pie with Cornbread Recipe

Slow cooked pork, shredded and added to a wonderful red sauce with vegetables, topped with cornbread. It's comfort food with a kick!
Prep Time15 mins
Cook Time8 hrs 30 mins
Cooling Time20 mins
Total Time9 hrs 5 mins
Course: Main Course
Cuisine: American, Mexican, Tex-Mex
Keyword: Black Olives, Corn, Cornbread, Jalapeño, Pork Roast
Servings: 8
Calories: 435kcal
Author: Christian Guzman

Equipment

  • 4-quart Slow Cooker
  • 12" Iron Skillet (or other deep dish 4-qt baking dish, oiled)

Ingredients

Pork Roast

  • 3 to 3 1/2 pound Pork Roast (4 cups shredded pork)
  • Salt, Pepper and Garlic Powder

Filling

  • 28 ounce Red Enchilada Sauce
  • 14.5 ounce Red Gold Petite Diced Tomatoes, drained or other petite diced tomatoes
  • 6 ounce Tomato Paste
  • 1 cup Frozen Corn or fresh
  • 2.25 ounce Sliced Black Olives, drained
  • 1 Medium Onion chopped
  • 1 Bell Pepper (or 6 mini bell peppers) chopped
  • 4 Garlic Cloves minced
  • 1 large Jalapeño finely chopped
  • 1 teaspoon Paprika
  • 2 teaspoons Cumin

Topping for Filling

  • 1 cup Cheddar Cheese shredded

Cornbread

  • 1 cup Self Rising Corn Meal
  • 3/4 cup Milk
  • 1 large Egg slightly beaten

Instructions

Pork Roast

  • Season pork as desired with salt, pepper and garlic or any other seasoning blend you prefer. Cook on low in slow cooker for 7-8 hours until fork tender. This can be done right before going to bed and the rest can be completed in the morning. If you prefer to cook it quicker, it can be cooked on high for 4-5 hours.

Filling

  • Remove pork from slow cooker and shred with a fork. Discard liquid from slow cooker.
  • Return pork to slow cooker and add all Filling ingredients except cheese. Cook on high in slow cooker for 1 hour.

Assembly

  • Preheat oven to 375°.
  • Pour Filling (except cheese) into iron skillet. Top with shredded cheese.
  • In small mixing bowl, mix cornmeal, milk and egg. Carefully pour on top of cheese and spread to the edges with a spatula.
  • Cook for 30 minutes, or until cornbread is done. Remove and allow to cool about 20 minutes before serving.
  • Garnish with chopped tomatoes, avocado, green onions, jalapeños and sour cream. Serves 8.

Nutrition

Calories: 435kcal

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24Bite Recipe: Tamale Pie with Cornbread Topping Recipe by Christian Guzman
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Slow Cooker Chili with Seared Steak Recipe

Take your chili from ordinary to extraordinary using steak instead of ground beef, slow cooked for a wonderful melding of flavors.

24Bite Recipe: Slow Cooker Chili with Seared Steak Recipe by Christian Guzman

Making Steak Chili

For the best recipes, start with the best ingredients. If you really want this recipe to be as tasty as it can be, use a good steak.

24Bite Recipe: Rib Eye Steak © foodandmore via 123rf

Mom and I chose a nice Angus Rib Eye Steak because it was on sale this week.

I don’t like a steak by itself. You won’t catch me eating just a steak and mom almost never buys steak, but it looked so good and I knew there was something tasty that could be made with it.

As it turns out, it was the best chili I had ever tasted.

24Bite Recipe: Slow Cooker Chili with Seared Steak Recipe by Christian Guzman

This makes two quarts of chili and, although it’s the best chili I haver ever eaten, mom turned one quart of it into these chili enchiladas the next day and I thought I was in heaven.

Try Chili Enchiladas Too

24Bite Recipe: Slow Cooker Chili with Seared Steak Recipe by Christian Guzman (turned into chili enchiladas)

These are made just like the Green Chicken Enchiladas, except with tortilla wrapped scoops of this chili over red sauce with cheddar cheese, onions and sliced black olives.



Print Recipe
5 from 1 vote

Slow Cooker Chili with Seared Steak

Take your chili from ordinary to extraordinary using steak instead of ground beef, slow cooked for a wonderful melding of flavors.
Prep Time35 mins
Cook Time6 hrs
Total Time6 hrs 35 mins
Course: Main Course
Cuisine: American
Keyword: Beans, Jalapeño, Steak, Tomato
Servings: 8 servings
Calories: 299kcal
Author: Christian Guzman

Equipment

  • 4-Quart Slow Cooker (i.e. Crock Pot)

Ingredients

  • 1 pound Angus rib eye steak
  • 2 tablespoons Olive Oil divided
  • 1 small Onion chopped
  • 3 Celery chopped
  • 1 Bell Pepper (or 4 baby bells) chopped
  • 1 Jalapeño seeded and finely chopped
  • 5 Garlic Cloves minced
  • 14.5 ounce Diced Tomatoes
  • 15 ounce Tomato Sauce
  • 6 ounce Tomato Paste
  • 15.5 ounce Chili Beans
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Ancho Chili Powder
  • 1/2 teaspoon Oregano

Instructions

  • Heat skillet on high heat for about 4 minutes, add one tablespoon olive oil and continue heating for 2 minutes more. Add steak to skillet and sear on both sides, about 5-6 minutes each side.
  • Once seared, place in slow cooker and cook on high until fork tender, about 3 hours.
  • Take out of slow cooker and allow to cool while dealing with the vegetables.
  • Chop onion, celery, bell pepper and jalapeño. Mince garlic.
  • In skillet, heat remaining tablespoon olive oil on medium and saute the vegetables until fragrant, about 4-5 minutes.
  • Chop steak into small about 1/2" pieces.
  • Return steak to slow cooker. Add vegetables from skillet and all remaining ingredients. Stir.
  • Cook on high for three hours.
  • Garnish with shredded cheddar and chopped green onions. Serve with crackers or cornbread. 8 one-cup servings.

Nutrition

Calories: 299kcal

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24Bite Recipe: Slow Cooker Chili with Seared Steak Recipe by Christian Guzman
24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Slow Cooker Beef and Mushrooms Recipe

Delicious comfort food made in the slow cooker for an easy meal, perfect with pasta or mashed potatoes.

24Bite Recipe: Slow Cooker Beef and Mushrooms Recipe by Christian Guzman

This was my first time working with the slow cooker and I couldn’t believe how easy it turned out to be!

You literally throw everything in there, stir it around and let it sit. I may have to use it more often!

My mom bought a one-pound package of chuck steak on sale and we needed to figure out what to do with it. We weren’t sure how tender it would be so she suggested the slow cooker.

I started out by trimming and cutting up the chuck steak and put it in the slow cooker with the soup, onions, mushrooms, soup and red wine. If you prefer, you can use beef stock instead of red wine.

We freeze wine in ice cube trays so it’s easy to add them to a dish like this.

I cooked on high for three hours, added a little bit of flour for thickening and cooked for another 45 minutes. Let it cool a bit before adding the sour cream.

24Bite Recipe: Slow Cooker Beef and Mushrooms Recipe by Christian Guzman

I’ve plated the Beef and Mushrooms over mashed potatoes with a sprinkling of chopped green onions and red sea salt.

This is really good and I’m going to look forward to having the leftovers tomorrow!



24Bite Recipe: Slow Cooker Beef and Mushrooms Recipe by Christian Guzman
Print Recipe
5 from 1 vote

Slow Cooker Beef and Mushrooms

Delicious comfort food made in the slow cooker for an easy meal, perfect with pasta or mashed potatoes.
Prep Time15 mins
Cook Time3 hrs 45 mins
Resting Time15 mins
Total Time4 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: Beef, Mushroom, Steak
Servings: 6
Calories: 313kcal
Author: Christian Guzman

Equipment

  • Electric slow cooker

Ingredients

  • 1 pound chuck beef steak trimmed and cut in bite-sized pieces
  • 1 can cream of mushroom soup
  • 1/4 cup onions chopped
  • 3/4 cup mushrooms sliced
  • 3/4 cup red wine or beef stock
  • 1/8 cup all purpose flour
  • 1/4 cup water
  • 1/2 cup light sour cream

Instructions

  • Trim fat from steak and cut in bite-sized pieces. Place in slow cooker.
  • Chop onion and slice mushrooms. Add to slow cooker.
  • Add soup and wine to slow cooker. Stir. Cook on high for 3 hours, stirring occasionally.
  • In a small bowl, mix flour with water using a fork until all the lumps are removed and a paste is formed. Temper the flour mixture by adding about 3 tablespoons of liquid from the slow cooker a total of three times, mixing well after each time. This heats up the flour paste so it doesn't create lumps when adding too quickly.
  • Add tempered flour mixture to slow cooker and stir well. Cook for 45 more minutes.
  • Turn off slow cooker and allow to cool for 15 minutes. Stir in sour cream.
  • Serve plated over pasta or mashed potatoes. Shown garnished with a small amount of oregano and red sea salt.

Nutrition

Calories: 313kcal

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24Bite Recipe: Slow Cooker Beef and Mushrooms Recipe by Christian Guzman
24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman