1 lb. ground beef*
1 onion chopped
2 tsp. minced garlic
1 can kidney beans or 2 c. cooked dry beans
1 10oz. can enchilada sauce
1/2 cornbread batter**
1/2 can Rotel or small 4oz can green chilis
1 cup Shredded cheese (colby or cheddar)
1/2 c. sour cream
* I use 1/2 lb of meat because the beans and cornbread add bulk.
** Using the cornbread recipe that I have on this blog, make 1/2 of it still using 1 egg.
Brown ground beef, onion and garlic over medium heat, then drain grease. Pour in crockpot and stir in kidney beans(drained) and enchilada sauce. In a bowl make up the cornbread batter (1/2 recipe) then add shredded cheese and 1/2 can of rotel or whole can green chilis(don't drain), mix thoroughly. Then spoon this mixture over the meat and beans. Cover and cook 6-7 hours on low until the cornbread is toothpick done. In a bowl mix sour cream and salsa (or other 1/2 of Rotel) and serve with tamale pie. Serve with a salad on the side and you are good to go.