Tuesday, September 15, 2009

Crockpot Tamale Pie

1 lb. lean ground beef (or ground turkey)
1 onion, chopped
2 cloves garlic, minced
1 t. cumin
15 oz. can kidney beans, rinsed and drained
15 oz can corn, drained
15 oz can of rotel, drained
10 oz. can enchilada sauce
6 oz. pkg. corn mufifn mix (or jalapeno corn muffin mix)
1/3 cup milk
2 Tbsp. oil or butter
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

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

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