Slow-Cooker Fiesta Tamale Pie

A hearty, flavor-packed dish that practically cooks itself—leaving you more time to dance around the kitchen.

Ingredients

• 1 cup beef broth
• 3/4 cup cornmeal
• 1 pound ground beef
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 jar (16 ounces) chunky salsa
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1/4 cup sliced ripe olives
• 1 cup shredded Monterey Jack cheese or Mexican cheese
• Optional toppings: Sour cream and fresh jalapeno pepper slices

Directions

1. Directions

   1. Prep the base:
      Pour the beef broth into your 3-quart slow cooker and sprinkle in the cornmeal. Give it a quick stir, then let it hang out for 5 minutes. It’s thickening up while you tackle the next step!

   2. Sizzle time:
      In a skillet over medium heat, brown the ground beef until it’s no longer pink. Drain off the extra grease—your slow cooker will thank you. Season the beef with chili powder and cumin so it smells amazing right away.

   3. Build the fiesta:
      Move that seasoned beef into the slow cooker. Add the salsa, corn, black beans, and olives. Stir everything together like you’re mixing up magic.

   4. Set it and forget it:
      Cover and cook on low for 6–8 hours. Go live your life while your slow cooker does all the heavy lifting.

   5. Say cheese:
      When time’s up, sprinkle your shredded cheese over the top. Cover again and cook for another 5–10 minutes, just until everything is melted into cheesy perfection.

   6. Dress it up:
      Scoop into bowls and top with sour cream and jalapeño slices if you like a creamy-spicy combo.