Ingredients
6
6 servings
- •1 pound ground beef
- •1 (15-ounce) can kidney beans, drained and rinsed
- •1 (10-ounce) can enchilada sauce
- •1 ½ teaspoons garlic powder
- •1 (8.5-ounce) package corn bread mix
- •⅓ cup milk
- •1 egg
- •2 tablespoons melted butter
- •½ cup shredded Cheddar cheese
Instructions
- Place ground beef in a skillet over medium heat. Cook and stir beef until it is browned, about 10 minutes, breaking up meat as it cooks. Drain beef and place it into the slow cooker. Stir in kidney beans, enchilada sauce, and garlic powder.
- In a bowl, combine corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in Cheddar cheese. Spoon corn bread mixture over beef mixture in the slow cooker.
- Set the cooker to Low, cover, and cook until corn bread topping is cooked through and set, about 5 hours.
Nutritional Facts
Per 6 servings
- Calories: 463
- Carbohydrate: 42g
- Fat: 22g
- Fiber: 5g
- Protein: 24g
- Sugar: 6g
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