Slow-Cooker Tamale Pie

Ingredients

1 pound (450 grams) ground beef

3 green onions, thinly sliced

2 cloves garlic, minced

1 tablespoon (8 grams) chili powder

1 tablespoon (8 grams) cumin

1 1/2 teaspoons (12 grams) sea salt, divided

1 can (7 ounces, or 200 grams) green chilies

1 1/2 cups (270 grams) fresh or frozen corn kernels, divided

1 green bell pepper, diced

1 can (16 ounces, or 450 grams) red kidney beans, drained and rinsed

1 can (14.5 ounces, or 410 grams) diced, fire-roasted tomatoes

1 cup (125 grams) shredded cheddar or Monterey jack cheese, divided

1 cup (170 grams) cornmeal

1/2 cup (70 grams) all-purpose flour (or gluten-free flour blend)

1 teaspoon (4 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/2 cup (120 milliliters) milk

2 tablespoons (15 milliliters) vegetable oil

1 egg

Directions

Set ground beef in the bottom of a 4- to 5-quart slow cooker.

Sprinkle onion, garlic, spices and 1 teaspoon salt on top. Add chilies, corn, bell pepper, kidney beans, tomatoes and 1/2 cup of the cheese.

Cook on high for 2 hours. Meanwhile, mix the cornmeal, flour, baking powder, baking soda, milk, oil, egg and 1/2 teaspoon of salt, stirring gently until just combined.

Give the chili a good stir. Pour in topping and smooth. Continue cooking on high for another 2 hours, or until topping is set.

Sprinkle remaining 1/2 cup of cheese over the top and cover again for 10 minutes, or until it is melted.

Cooks tips:  I use very lean ground beef to avoid excess grease in the chili and alternatively, I brown the meat before adding to the slow cooker, add remaining chili ingredients, stir immediately, spread on topping and cook on low for 6 to 8 hours, adding cheese for the last 10 minutes. It’s really up to you depending on how moist you want it.