(3 votes, average: 2.67 out of 5)
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A wonderful one dish meal that can be made in either the crock-pot or the oven.
Difficulty: Easy
Servings: 8
Prep Time: 10 min Cook Time: 5 hrsIngredients
Base:
1 pound ground beef, browned
1 1/2 cups cooked kidney beans (or 1 small can)
1 (10 oz) can enchilada sauce
1 1/2 tsp garlic powder
Cornbread topping:
1/2 cup all-purpose flour
1/2 cup cornmeal
1/8 cup sugar
1/2 tablespoon baking powder
1/4 teaspoon salt
1/8 cup butter (cut up) or oil
1 egg
1/2 cup milk or buttermilk
1/2 cup shredded cheddar cheese
Directions
Mix the base ingredients all together and add to crock-pot.
In a mixing bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Add butter or oil, eggs, and milk or buttermilk. Stir to combine. Don’t over stir. (Sometimes more or less milk is required, depending on slight variations in measuring dry ingredients–add what you need to get a nice, thick almost pourable-but-not consistency.) Stir in cheese.
Spoon the corn bread mixture over the beef mixture in the crock-pot.
Cook on Low until the cornbread is cooked through, about 5 hours.
**I cooked this in the oven at 425 for 25 minutes.
Categories: Beans, Beef, Casserole, Crock Pot, One Dish Meal
Submitted by: cindyp on April 20, 2010
Suzanne McMinn says:
This is great! I had some leftover pinto beans from a pot of beans, so I used those instead of kidney beans. We loved it!
On May 5, 2010 at 10:11 pm