1. In a non-stick skillet, cook ground beef, onion and garlic over medium heat until meat is cooked. 2. Drain thoroughly and stir in the drained kidney beans and enchilada sauce. 3. Pour into a 4-5 quart crock pot. 4. In a large bowl, mix together corn muffin mix, milk, oil and egg just until combined. 5. Next, add cheese and chiles, including the liquid from the chile can. 6. Spoon over beef in crock pot. 7. Cover crock pot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In small bowl combine sour cream, salsa and cilantro; serve with pie. ---------------------------------------------------------------------------
Nutrition
Ingredients
