Tamale Pork Pie

Big bold and spicy flavors cooked in a slow cooker.

Serves: 4
Cook Time: 4 Hours

Ingredients

• 1 1/2 pounds Paula Deen Breakfast Sausage, roll (mild or hot)
• 1 yellow onion, roughly chopped
• 3 cloves garlic, minced
• 1 red pepper, seeded and diced
• 1 can (4.5 oz) diced green chilies
• 1 1/2 cups frozen corn
• 2 (10 oz.) cans of prepared Enchilada Sauce
• 1 package corn muffin mix (we used Jiffy 8.5 ounce box)
• 1/2 cup cheddar cheese finely grated (reserve 1/4 cup)
• 1/2 cup Pepper Jack cheese, finely grated
• 1/3 cup milk
• 1 egg, beaten

Steps

In a large skillet over medium heat, cook sausage, onion garlic and red pepper until sausage is lightly browned and onion is tender.

In a slow cooker, combine meat mixture, green chilies, corn and enchilada sauce. Cover and cook on either a low heat setting for 6 to 8 hours, or on high heat setting for 3 to 4 hours.

Right before the last hour of cooking, stir the meat mixture and make sure your slow cooker is set on the high setting. In a medium bowl stir together the corn muffin mix, cheeses, milk and egg. Drop the batter by tablespoons onto the meat mixture. Sprinkle with reserved cheddar cheese. Cover and cook for 45-50 minutes making sure not to lift the cover. Remove crock from slow cooker and allow to cool for 15 minutes before serving.

Serving Suggestions

Serve with a crisp garden salad.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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Comments (1) Post Your Comment

Velvet49
Yuck!!! Tried this recipe tonight. My husband and I both disliked it immensely. I did everything the recipe called for and it was horrible. I even threw out the rest of it. Not even fit for leftovers. Very disappointed. While I adore Paul Deen and use many of her recipes, I can't believe a true Southern gal would serve this. Very poor recipe.

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