Slow-Cooker Beef Tamale Bowls
Tieghan Gerard
Updated May 25, 2022
Pair saucy slow-cooked beef with cheesy polenta for a comforting, customizable meal that's oh-so easy to make.
Slow-Cooker Beef Tamale Bowls
- Prep Time 5 min
- Total 4 hr 30 min
- Servings 6
- Ingredients 16
Ingredients
Beef Tamales
- 2 lb beef flank steak
- 1 packet (1 oz) Old El Paso™ Hot & Spicy Taco Seasoning Mix
- 1/2 can (28 oz) Old El Paso™ Mild Red 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
Make With
Old El Paso
Instructions
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Step1Add 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.
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Step2Remove 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.
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Step3Heat 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.
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Step4Serve 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.
Nutrition
Nutrition Facts are not available for this recipe
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