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Tamale Pie

Source of Recipe

Posted by Bev


List of Ingredients

1/2 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 pouch (6.5 ounces) Betty Crocker golden corn muffin and bread mix
1/3 cup milk
2 tablespoons margarine or butter, melted
1 egg
1/2 cup shredded Colby-Monterey jack cheese (2 ounces
1 can (4 ounces) chopped green chilies, undrained
1/4 cup sour cream
4 medium green onions, chopped (1/4 cup)


Recipe

Cook beef and onion in 12-inch nonstick skillet over medium heat about 5 minutes, stirring occasionally until beef is brown; drain. Stir in beans and enchilada sauce.

Place beef mixture in 3 1/2 to 4 1/2 quart slow cooker.

Stir corn bread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chilies into batter. Spoon over beef mixture in slow cooker.
Cover and cook on low heat 5 to 6 hours or until toothpick inserted in center of corn bread comes out clean. Serve with sour cream and green onions.

Tip:
Although the corn bread won’t brown like traditional, it will darken as the tamale mixture soaks into the corn bread mixture.