Where has the past week gone? It's already time for another Tempt My Tummy Tuesday!! We took a quick family trip this last week and we've been working on potty training, so I haven't done any blogging since last week! This is an easy (and yummy) "go to" recipe that I make quite frequently for my family. I found the original recipe in a Pillsbury cookbook to be made in the crock pot.
1 lb ground beef
1 can kidney beans, drained and rinsed
1 can Hatch Green Chile enchilada sauce
1 pouch (or two, if you would like- just double the milk, butter, and egg) Corn bread mix
1/3 cup milk
2 T butter, melted
1 cup shredded cheese (Fiesta blend is yummy, or whatever you have on hand)
1 can chopped green chiles
Sour cream (optional)
Brown ground beef and drain. Put ground beef in crock pot or 9x13 baking dish. Add beans and enchilada sauce to meat and stir together. Mix corn bread mix, milk, butter, and egg together. Stir in cheese and green chiles. Pour the cornbread mixture over the beef mixture. If cooking in crock pot, cook on low for 5 to 6 hours. If baking in oven, bake at 400 degrees for about 25 - 30 minutes, or until a toothpick comes out clean. Garnish with sour cream if desired.