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. And remember - this is a "fake" tamale, with a cornbread topping subbing for the tamale batter.
Prep Time: 25 minutes
Cook Time: 7 hours
Total Time: 7 hours, 25 minutes
Yield: 4 servings
Ingredients:
- 1 lb. lean ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 15 oz. can kidney beans or black beans, rinsed and drained
- 8 oz. can tomato sauce
- 1/3 cup salsa
- 2 tsp. chili powder
- Salt and pepper to taste
- 6 oz. pkg. corn muffin mix
- 1/3 cup milk
- 2 Tbsp. melted butter
- 1 egg, beaten
- 3/4 cup shredded Colby cheese
- 1/4 cup grated Parmesan 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 bell pepper, drained kidney beans, 1/3 cup salsa, tomato sauce, chili powder, and salt and pepper to taste. Pour into 4-5 quart crockpot.
In large bowl, mix together corn muffin mix, milk, butter and egg just until combined. Then add both kinds of 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, 1/2 cup salsa, and cilantro; serve with pie.
If you have a new hot crockpot, check this at 5 hours.
