Beef And Bean Tamale Pie - cooking recipe

Ingredients

1/2 lb lean ground beef
1/2 cup onion, chopped
15 ounces kidney beans, drained and rinsed
10 ounces enchilada sauce
6 1/2 ounces cornbread mix
1/3 cup milk
2 tablespoons margarine or 2 tablespoons butter, melted
1 egg
1/2 cup colby-monterey jack cheese, shredded
4 1/2 ounces green chilies, chopped
1/4 cup sour cream
1/4 cup green onion, chopped

Preparation

In large skillet, cook ground beef and onion over medium heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in beans and enchilada sauce. Place beef mixture in a 3 1/2 to 4 1/2 quart slow cooker.
In a small bowl, combine corn muffin mix, milk, margarine and egg; stir just until moistened (batter will be lumpy). Add cheese and chilies; stir gently to mix. Spoon over beef mixture in slow cooker.
Cover; cook on low setting for 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Top individual servings with sour cream and green onions.