Beef and Bean Tamale Pie

(1)
  1 reviews
  • 15 min prep time
  • 5 hr 15 min total time
  • 12 ingredients
  • 4 servings

Ingredients

1/2
lb lean (at least 80%) ground beef
1/2
cup chopped onion
1
can (15 or 15.5 oz) kidney beans, drained, rinsed
1
can (10 oz) enchilada sauce
1
pouch (6.5 oz) cornbread and muffin mix
1/3
cup milk
2
tablespoons butter or margarine, melted
1
egg
1/2
cup shredded Colby-Monterey Jack cheese blend (2 oz)
1
can (4.5 oz) chopped green chiles
1/4
cup sour cream
4
medium green onions, chopped (1/4 cup)

Directions

  1. 1 In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in beans and enchilada sauce. In 3 1/2- to 4 1/2-quart slow cooker, place beef mixture.
  2. 2 In small bowl, mix cornbread mix, milk, melted butter and egg; stir just until moistened. (Batter will be lumpy.) Add cheese and chiles; stir gently to mix. Spoon over beef mixture in slow cooker.
  3. 3 Cover; cook on Low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Top individual servings with sour cream and onions.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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