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.
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|Serving Size: 1 Serving (333g)|
|Recipe Makes: 4|
|Calories from Fat: 221 (40%)|
|Amt Per Serving||% DV|
|Total Fat 24.6g||33 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 124.1mg||38 %|
|Sodium 576.6mg||20 %|
|Potassium 817.9mg||22 %|
|Total Carbohydrate 53.3g||16 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 43.7g|
|Protein 29.8g||43 %|
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Calories per serving: 551
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