Beef and Bean Tamale Pie
- Ready In:
- 6hrs 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄2 lb lean ground beef
- 1⁄2 cup onion, chopped
- 15 ounces kidney beans, drained and rinsed
- 10 ounces enchilada sauce
- 6 1⁄2 ounces cornbread mix
- 1⁄3 cup milk
- 2 tablespoons margarine or 2 tablespoons butter, melted
- 1 egg
- 1⁄2 cup colby-monterey jack cheese, shredded
- 4 1⁄2 ounces green chilies, chopped
- 1⁄4 cup sour cream
- 1⁄4 cup green onion, chopped
directions
- In large skillet, cook ground beef and onion over medium heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in beans and enchilada sauce. Place beef mixture in a 3 1/2 to 4 1/2 quart slow cooker.
- In a small bowl, combine corn muffin mix, milk, margarine and egg; stir just until moistened (batter will be lumpy). Add cheese and chilies; stir gently to mix. Spoon over beef mixture in slow cooker.
- Cover; cook on low setting for 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Top individual servings with sour cream and green onions.
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