I have been terrible about taking time to blog. Or my life has been nothing to blog about. I pick the second one. Hailey hasn't been sleeping well since before we went camping. And now that she sit up and even stand up, why would she ever want to lay down and go to sleep. Apparently not her (see sarcasm in my last two sentences? Ya, I'm running on about 3 hours of sleep).
It has also been stinking hot here lately so I have been using my crock pot like crazy! I read somewhere that your Crock pot on for 7 hours is the same as having your oven on for an hour! So besides saving money, it keeps our house cooler and it makes for an easy meal for us later on.
1/2 lb ground beef
1/2 chopped onion
1 can kidney beans (drained and rinsed)
1 can corn (drained)
15 oz enchilada sauce
1 box jiffy corn bread mix
1/3 cup milk
2 TB melted butter
1/2 cup shredded cheese ( I usually use either cheddar or colby jack)
4.5 oz green chilis (chopped. I use mild)
1. Cook beef and onions in a large skillet. Drain fat. Stir in beans, corn and enchilada sauce. Place beef mixture in crock pot.
2. In a bowl, combine the corn muffin mix, milk, egg and butter. Add in and gently stir cheese and chilis. Carefully spread on top of beef mixture in crock pot.
3. Cover. Cook on low for 5 to 6 hours. (keep an eye on your corn bread the last hour)
*sour cream and green onions optional for toppings when served
This original recipe was found in the Pillsbury Slow Cooker recipe cook book
I hope you enjoy this super simple and tasty crock pot meal! I know my family did!!! Serve with a salad and you have yourself a delicious easy dinner!