Crockpot Tamale Pie!

Crockpot Tamale Pie



  • 1 medium onion, chopped
  • 2 cups frozen soy crumbles
  • one 15 oz can of kidney beans, drained
  • one can of black beans, drained
  • one 10 oz can of enchilada sauce
  • one 6.5 oz pouch of golden corn muffin and bread mix
  • 1/3 cup of milk
  • 2 tablespoons of butter
  • 1 egg
  • 1/2 cup shredded cheese [colby/monterey jack]
  • one 4.5 oz can chopped green chiles, undrained
  • 1/4 cup sour cream
  • 1 avocado



  1. Cook chopped onions and crumbles over medium heat for about 10 minutes, stirring
  2. In the crockpot, mix crumbles, onions, beans, and enchilada sauce.
  3. In a medium bowl, stir the corn bread mix, milk, butter, and egg.
  4. Stir the cheese and chiles into the bowl. [Add garlic powder, red pepper flakes if desired]
  5. Spoon over mixture in crockpot.
  6. Cover and cook on low for 4.5 hours.
  7. Serve with sour cream and avocado.


Crockpot Tamale Pie


This dish was so good! I loved the cornbread because who doesn’t love carbs? 🙂 Daniel and I downed this dish in about 3 days – that’s a record!


Check out this delicious [also Tex-Mex] breakfast casserole!



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