BEEF AND BEAN TAMALE PIE

BEEF AND BEAN TAMALE PIE image

Yield Serves 4

Number Of Ingredients 12

1/2 Pound lean ground beef
1/2 Cup chopped onion
1 Can(15 oz)kidney beans, drained, rinsed
1 Can(10 oz)enchilada sauce
1 Pouch(6.5 oz)golden corn muffin and bread mix
1/3 Cup milk
2 Tablespoon margarine or butter, melted
1 Egg
1/2 Cup(2 oz)shredded Colby-Monterey Jack cheese
1 Can(4.5 oz)chopped green chiles
1/4 Cup sour cream
1/4 Cup chopped green onions

Steps:

1. 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 3 1/2- to 4 1/2-quart slow cooker. 2. In small bowl, combine corn muffin mix, milk, margarine and egg; stir just until moistened. (Batter will be lumpy.) Add cheese and chiles; stir gently to mix. Spoon over beef mixture in slow cooker. 3. Cover; cook on Low for 5 to 6 hours or until toothpick inserted in center of corn bread comes out clean. Top individual sevings with sour cream and green onions.