| 1/2 | pound lean ground beef |
| 1 | medium onion, chopped (1/2 cup) |
| 2 | cups Progresso® red kidney beans (from 19-oz can), drained, rinsed |
| 1 | can (10 ounces) Old El Paso® enchilada sauce |
| 1 | pouch (6.5 ounces) Betty Crocker® cornbread & muffin 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 (4.5 ounces) Old El Paso® chopped green chiles, undrained |
| 1/4 | cup sour cream |
| 4 | medium green onions, chopped (1/4 cup) |
Serve with...
California Citrus Broccoli Slaw
Total Time:
20 min
| 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.
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| 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.
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| 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.
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| Although the cornbread won't brown like traditional baked cornbread, it will darken as the tamale mixture soaks into the cornbread mixture. To be sure the cornbread is done, test with a toothpick toward the end of the cook time. If it comes out clean, it's done. |
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| Traditional tamales have a cornmeal dough rolled around a spicy meat or sweet filling and are then wrapped in corn husks or foil before being steamed. This pie uses tamale ingredients--with a twist. |
Nutrition Information:
590 ( 220); 24g ( 9g, 2 1/2g); 115mg; 1310mg; 65g ( 7g, 15g); 27g 25%; 6%; 20%; 30% 3 ; 1 1/2 ; 0 ; 2 1/2 ; 3 4