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Slow Cooker Tamale Pie

  • 4servings
  • 315minutes
  • 590calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound lean ground beef

  2. 1 medium onion, chopped (1/2 cup)

  3. 2 cups Progresso® red kidney beans (from 19-oz can), drained, rinsed

  4. 1 can (10 ounces) Old El Paso® enchilada sauce

  5. 1 pouch (6 1/2 ounces) Betty Crocker® cornbread & muffin mix

  6. 1/3 cup milk

  7. 2 tablespoons margarine or butter, melted

  8. 1 egg

  9. 1/2 cup shredded Colby-Monterey Jack cheese (2 ounces)

  10. 1 can (4 1/2 ounces) Old El Paso® chopped green chiles, undrained

  11. 1/4 cup sour cream

  12. 4 medium green onions, chopped (1/4 cup)

Instructions Jump to Ingredients ↑

  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.

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