Tamale Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 lb ground beef (I use 1 lb ground round or chuck)
2 TB. butter, melted (I don't use)
1 med. onion, chopped (1/2 c.)
1 egg
1 can (15-16 oz.) kidney beans, rinsed and drained
1/2 c. shredded Colby-Montery Jack cheese (2 oz.)
1 can (10 oz.) enchilada sauce
1 can (4 oz.) chopped green chilies, undrained
1 box corn muffin mix
1/4 c. sour cream
1/3 c. milk
4 green onions, chopped (1/4 c.)
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Directions: |
Directions:Cook beef and onion in 12-inch nonstick skillet over med. heat about 5 minutes until beef is brown; drain. Stir in beans and enchilada sauce. Place beef mixture in 3 1/2- to 4 1/2-qt. slow cooker. Stir corn bread mix, milk, butter and egg just until moistened (batter will be lumpy). Stir cheese and chilies into batter. Spoon over beef mixture in slow cooker. Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of corn bread comes out clean. Serve with sour cream and green onions. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:15 minutes says the cookbook |
Personal
Notes: |
Personal
Notes: I never use the butter. The cornbread seems fine without it. There is plenty of juice in the chilies and the cheese has fat. I use La Preferrida enchilada sauce. Both mild and hot are available. If I am making this for Uncle Bob, I use the hot sauce (he likes to sweat.) If anyone wants to know the calorie count, they can call me. PS. I have never served this with sour cream and green onions, although I am sure it would be good. PPS. The cornbread does not really get brown in the crockpot. You need to use a toothpick to see if it is done. Sometimes I turn the crockpot on high at the end to finish off the cornbread. Be careful though, if this is in the crock pot too long, it gets dry.
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