Gluten-Free Slow Cooker Taco Pie
A hearty one-pot meal combining seasoned ground beef, beans, and vegetables topped with fluffy cornbread and melted cheese. The slow cooker creates tender, well-melded flavors while the cornbread forms a golden crust on top. Perfect for busy weeknights or casual gatherings when you want comfort food with minimal hands-on time. The paper towel technique prevents soggy cornbread, ensuring the topping stays light and properly cooked.
Ingredients
- 1 ½ pounds ground beef, browned and drained very well
- ½ cup green pepper, diced
- ½ cup onion, diced
- 1 small jalapeno pepper, finely diced
- 2 cans Mexican stewed tomatoes
- 1 can black or pinto beans, drained and rinsed
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 8 ounces Velveeta, shredded
- 8 ½ ounce corn muffin mixhomemade cornbread batter1:1scratch-made
more control over ingredients
- 1 large egg
- ⅓ cup milk
- 8 ounces pepper jack or cheddar cheese, shredded
Instructions
- 1
Combine browned ground beef, Velveeta cheese, green pepper, onion, jalapeno peppers, stewed tomatoes, black beans, chili powder and ground cumin in slow cooker
- 2
Mix with large spoon until evenly combined
- 3
Mix cornbread mix with egg and milk in bowl until combined to make thick batter
- 4
Drop cornbread batter over casserole ingredients using tablespoon
- 5
Drape double layer of paper towels over top and place lid on trapping paper towels along edges without touching cornbread
- 6
Slow cook on high 4 hours or until piping hot and center of cornbread is cooked through
- 7
Sprinkle shredded pepper jack cheese on top of cornbread 15 minutes before serving
- 8
Discard damp paper towels and recover until cheese melts
Tips
Use paper towels under the lid to prevent moisture from making the cornbread soggy - this technique is crucial for proper texture.
Brown the ground beef thoroughly and drain well to prevent excess grease from affecting the final dish.
Add the cheese topping only in the last 15 minutes to prevent overcooking and maintain smooth melting.
Good to Know
Refrigerate leftovers up to 3 days in covered container
Assemble meat mixture day before, add cornbread topping when ready to cook
Serve hot directly from slow cooker with sour cream, salsa, or avocado
Common Mistakes
Skip the paper towel step to avoid soggy cornbread topping
Add cheese too early to prevent overcooking and separation
Substitutions
more control over ingredients
FAQ
Can I use a different cornbread mix?
Yes, any 8-9 ounce cornbread or corn muffin mix works. Adjust liquid slightly if batter seems too thick or thin.
What if I don't have Velveeta cheese?
Substitute with cream cheese, processed cheese, or extra shredded cheese, though texture will be slightly different.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat individual portions in microwave or warm entire dish in oven.