Slow-Cooker Tamale Pie
INGREDIENTS
•
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)
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