This is another recipe brought to you by Crockin’ Girls. The first time we had this dish, we had our first week of really cold weather and this was the perfect warm, soothing meal. And, of course, the most important test- the kiddos loved it. I made a few changes and will make a note of that in the recipe.
1/2 pound lean ground beef
1 medium onion, chopped (1/2 cup)
2 cups red kidney beans (from 19-oz can), drained, rinsed (**I used black beans instead)
1 can (10 ounces) enchilada sauce (**my kids don’t like spicy so we got mild sauce)
1 pouch (6.5 ounces) cornbread & muffin mix
1/3 cup milk
2 tablespoons margarine or butter, melted
1/2 cup shredded Colby-Monterey Jack cheese (2 ounces)
1 can (4.5 ounces) chopped green chilies, undrained
1/4 cup sour cream
4 medium green onions, chopped (1/4 cup) (**not an essential ingredient- I have left it out)
1. In 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.