Slow Cooker Tamale Pie

Traditional tamales get a new wrap--golden corn muffin mix bakes in the slow cooker on top of the tamale filling.

Category: Main Dish

Cuisine: Mexican

☆☆

1 review 
Ready in 45 minutes
by Looppie1

Ingredients

1/2 pound Lean ground beef

1 medium onion chopped (1/2 cup)

1 15-oz can Progresso dark red kidney beans rinsed and drained

1 10-oz can Old El Paso enchilada sauce

6.5 oz Betty Crocker golden corn muffin

1/3 cup milk

2 tablespoons Margarine or butter melted

1 Egg

1/2 cup Colby-Monterey Jack cheese (2 ounces) shredded

1 4.5-oz can Old El Paso chopped green chiles undrained

1/4 cup Sour cream

4 medium green onions chopped (1/4 cup)


Directions

1. In 12-inch nonstick skillet, cook beef and onion over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in beans and enchilada sauce. 2. Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker. 3. Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Serve with sour cream and green onions.

Reviews

☆☆

[I posted this recipe.]

Looppie1

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