I love this recipe that uses corn muffin mix for the topping. You don't even need bread with this meal! Make sure to test the cornbread topping with the toothpick before you serve this fabulous pie.
Prep Time: 25 minutes
Cook Time: 7 hours
Ingredients:
- 1 lb. lean ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 15 oz. can kidney beans, rinsed and drained
- 10 oz. can enchilada sauce
- 6 oz. pkg. corn mufifn mix
- 1/3 cup milk
- 2 Tbsp. oil
- 1 egg
- 1 cup shredded Colby cheese
- 4 oz. can chopped green chilies, undrained
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
Preparation:
In nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is cooked. Drain thoroughly and stir in drained kidney beans and enchilada sauce. Pour into 4-5 quart crockpot.
In large bowl, mix together corn muffin mix, milk, butter and egg just until combined. Then add cheese and chilies, including chili liquid. Spoon over beef in crockpot.
Cover crockpot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In small bowl combine sour cream, salsa, and cilantro; serve with pie. 4 servings
