Beef and Bean Tamale Pie
 

Beef and bean tamale pie

½ lb. ground beef
½ cup chopped onion
1 15 oz. can kidney beans, drained and rinsed
1 cup frozen corn
1 10 oz. can enchilada sauce
1 6.5 oz pouch corn muffin mix
1/3 cup milk
2 tablespoons margarine, melted
1 egg
2 oz shredded Colby-jack cheese
1 4.5 oz. can chopped green chiles
¼ cup sour cream
¼ cup chopped green onions

1. in large skillet, cook beef and onion over med. High until cooked through. Drain. Stir in beans and enchilada sauce. Place mixture in slow cooker.
2. in bowl, mix corn muffin mix, milk, margarine, and egg. Stir just to moisten (Batter will be lumpy). Add cheese and chiles. Stir to mix and spoon over beef mixture in slow cooker.
3. Cover, cook on low 5 to 6 hours.
4. Top individual servings with sour cream and green onions.