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    You are in: Home / Recipes / Beef and Bean Tamale Pie Recipe
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    Beef and Bean Tamale Pie

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 15 mins

    15 mins

    6 hrs

    LaJuneBug's Note:

    From Pillsbury Doughboy Slow Cooker Recipies (2003). Cookbook notes that cornbread won't darken like cornbread baked in the oven but will get color from soaking the sauce below. Check cornbread for doneness with toothpick test.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In large skillet, cook ground beef and onion over medium heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in beans and enchilada sauce. Place beef mixture in a 3 1/2 to 4 1/2 quart slow cooker.
    2. 2
      In a small bowl, combine corn muffin mix, milk, margarine and egg; stir just until moistened (batter will be lumpy). Add cheese and chilies; stir gently to mix. Spoon over beef mixture in slow cooker.
    3. 3
      Cover; cook on low setting for 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Top individual servings with sour cream and green onions.

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    Nutritional Facts for Beef and Bean Tamale Pie

    Serving Size: 1 (406 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 591.8
     
    Calories from Fat 252
    42%
    Total Fat 28.0 g
    43%
    Saturated Fat 10.2 g
    51%
    Cholesterol 112.3 mg
    37%
    Sodium 1515.0 mg
    63%
    Total Carbohydrate 58.0 g
    19%
    Dietary Fiber 8.9 g
    35%
    Sugars 14.9 g
    59%
    Protein 27.5 g
    55%

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