Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 pound lean ground beef
- 1 medium onion chopped (1/2 cup)
- 1 can Progresso dark red kidney beans (15 ounces) , rinsed and drained
- 1 can Old El Paso enchilada sauce (10 ounces)
- 1 pouch (6.5 ounces) Betty Crocker golden corn muffin and
- 1/3 cup milk
- 2 tablespoons margarine or butter melted
- 1 egg
- 1/2 cup shredded Colby-Monterey Jack cheese (2 ounces)
- 1 can (4.5 ounces) Old El Paso chopped green chiles, und
- 1/4 cup sour cream
- 4 medium green onions chopped (1/4 cup)
Preparation
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.
