{"id":13877,"date":"2016-01-19T12:21:16","date_gmt":"2016-01-19T19:21:16","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=13877"},"modified":"2016-01-19T12:21:16","modified_gmt":"2016-01-19T19:21:16","slug":"13877","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/13877","title":{"rendered":"Recipe: Crock-pot Tamale Pie"},"content":{"rendered":"

\"Crockpot<\/a>
\nTraditional tamales are always a favorite this time of the year. But the process can be incredibly time-consuming. Lucia Schnitzer of Luci\u2019s Healthy Marketplace in Phoenix has\u00a0created a tasty tamale pie (not served at Luci’s) made straight from the crock-pot that saves time and energy but gives diners the same great taste and warm-cozy feeling.
\n Crock-pot Tamale Pie<\/strong>
\n1 pound ground meat (beef, turkey or chicken)
\n1 teaspoon ground cumin
\n1\u20442 teaspoon salt
\n1\u20442 teaspoon chili powder
\n1\u20444 teaspoon pepper
\n1 can (15 ounces) black beans, rinsed and drained
\n1 can (14 ounces) diced tomatoes with mild green chilies, undrained (optional: red bell pepper)
\n1 can (11 ounces) whole kernel corn, drained
\n1 can (10 ounces) enchilada sauce
\n2 green onions, chopped
\n1\u20444 cup minced fresh cilantro
\n1 package (81\u20442 ounces) cornbread\/muffin mix
\n2 eggs
\n1 cup shredded vegan Mexican cheese blend Sour cream (vegan) and additional minced fresh cilantro (optional)
\n 
\nIn a large skillet, cook ground meat over medium heat until no longer pink; drain. Stir in cumin, salt, chili powder and pepper. Transfer to a 4-quart slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. In a separate bowl, combine muffin mix and eggs. When finished, pour evenly over the filling, spreading with a spatula if needed. Cover and cook on low for 4-7 hours or on high for 2-4 (because some slow cookers cook differently, check at the 3-hour or 5-hour mark using a fork to determine if cornbread is thoroughly cooked).\u00a0Sprinkle with vegan cheese; cover and let stand for 5 minutes. Serve with vegan sour cream and additional cilantro if desired. Makes 8 servings. Note: This recipe can be made vegetarian by omitting the ground meat.<\/em>
\n <\/p>\n","protected":false},"excerpt":{"rendered":"Lucia Schnitzer of Luci\u2019s Healthy Marketplace in Phoenix has created a tasty tamale pie (not served at Luci’s) made straight from the crock-pot that saves time but gives diners the same great taste. 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