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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 6 |
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Brown some ground beef and place in slow cooker with beans and seasonings,then spoon some corn muffin topping over the beef,set the cooker and come home to tamale pie dinner. Ingredients:
1 lb ground beef |
1 (15 oz) can kidney beans,drained and rinsed |
1 (10 oz) can enchilada sauce |
1-1/2 tsp. garlic powder |
1 (8.5 oz) corn bread/corn muffin mix |
1/3 c milk |
1 egg |
2 tbs melted butter |
1/2 c shredded cheddar cheese |
Directions:
1. Place ground beef in a skillet over med. heat,and cook and stir the beef until it is browned,about 10 mins,breaking up the meatas it cooks. Drain the beef,and place it in slow cooker Stir in kidney beans,enchilada sauce and garlic powder.
2. In a bowl,combine the corn bread mix with milk,egg and butter and stir till just mixed. Stir in Cheddar cheese. Spoon corn bread mixture over the beef mixture in the slow cooker.
3. Set cooker to low,cover and cook until the corn bread topping is cooked through and set,about 5 hours.
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