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Slow Cooker Tamale Pie

Caloric:1 Serving: Calories 590 (Calories from Fat 220); Total Fat 24g (Saturated Fat 9g, Trans Fat 2 1/2g); Cholesterol 115mg; Sodium 1310mg; Total Carbohydrate 65g (Dietary Fiber 7g, Sugars 15g); Protein 27g Percent Daily Value*: Vitamin A 25%;
IngridientsPrep Time:15 min
Start to Finish:5 hr 15 min
Makes:4 servings

1/2 pound lean ground beef
1 medium onion, chopped (1/2 cup)
2 cups Progresso® red kidney beans (from 19-oz can), drained, rinsed
1 can (10 ounces) Old El Paso® enchilada sauce
1 pouch (6.5 ounces) Betty Crocker® cornbread & muffin mix
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, undrained
1/4 cup sour cream
4 medium green onions, chopped (1/4 cup)

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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