Total Time
5hrs 10mins
Prep 10 mins
Cook 5 hrs

This comes from Southern Living Slow Cooker Cookbook.

Ingredients Nutrition


  1. Place 2 tablespoons green chiles and next 6 ingredients in a 3 1/2-quart slow cooker; stir well. Cover with lid; cook on low for 4 hours.
  2. Combine remaining 1 tbsp green chiles, muffin mix, egg substitute and bell peppers in a bowl; stir well. Spoon batter evenly over bean mixture in slow cooker. Cover and cook 1 hour or until corn bread is done.
  3. Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Spoon casserole onto plates. Top with sour cream and sprinkle with cilantro.
Most Helpful

This is great and oh so easy! I skipped the extra green chili as I used hot enchilada sauce, but otherwise made as directed for a very good and easy dinner. Thanks for sharing!

ellie_ February 04, 2013