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Slow-Cooker Beef Tamale Bowls

  • Prep 5 min
  • Total 4 hr 30 min
  • Servings 6
  • Pinterest
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Pair saucy slow-cooked beef with cheesy polenta for a comforting, customizable meal that's oh-so easy to make. MORE + LESS -

Tieghan Gerard
December 16, 2014

Ingredients

Beef Tamales

2
lb beef flank steak
1
package (1 oz) Old El Paso™ hot & spicy taco seasoning mix
1
can (14 oz) Old El Paso™ enchilada sauce
1
onion, finely chopped
1
red bell pepper, sliced
1
orange bell pepper, sliced
1 1/2
cups canned black beans

Polenta

4
cups water
1
cup quick-cooking dry polenta
1
cup shredded sharp Cheddar cheese (4 oz)
2
tablespoons butter
Salt and pepper, to taste

Toppings

1
avocado, peeled, pitted, mashed with salt and pepper
1
cup shredded Mexican cheese blend (4 oz)
Fresh cilantro
Crushed tortilla chips

Steps

Hide Images
  • 1
    Add beef, taco seasoning mix and enchilada sauce to slow cooker. Top with onion and bell peppers. Cover and cook on Low heat setting 7 to 8 hours or High heat setting 4 to 6 hours.
  • 2
    Remove beef; shred with 2 forks. Remove bell peppers and onions to plate. Stir beef back in to slow cooker; add beans. Keep on Low heat setting.
  • 3
    Heat water to boiling in high-sided skillet. Reduce heat to medium; slowly beat in polenta. Cook 15 to 20 minutes, stirring frequently, until polenta is soft and thick. Keep warm; just before serving, stir in Cheddar cheese, butter, salt and pepper. If polenta seems too thick, add a tablespoon of butter or milk.
  • 4
    Serve polenta on plates topped with shredded beef, bell peppers and onions. Add a dollop of mashed avocado, Mexican cheese blend, cilantro and crushed tortilla chips.

Expert Tips

To make this with ground beef instead of flank steak, brown the beef before adding it to the slow cooker.

Nutrition Information

No nutrition information available for this recipe

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