|Lean ground beef||1⁄2 Pound|
|Onion||1⁄2 Cup (8 tbs), chopped (1 medium sized)|
|Canned red kidney beans||2 Cup (32 tbs), rinsed (drained)|
|Enchilada sauce||10 Ounce (Old El PasoÂ®)|
|Cornbread & muffin mix||6 1⁄2 Ounce (Betty CrockerÂ®)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Margarine/Butter||2 Tablespoon, melted|
|Shredded colby-monterey jack cheese||2 Ounce (1/2 cup)|
|Shredded colby monterey jack cheese||2 Ounce (1/2 cup)|
|Canned chopped green chiles||4 1⁄2 Ounce (Old El PasoÂ®)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Green onions||1⁄4 Cup (4 tbs), chopped (4 medium sized)|
1. In 12-inch nonstick skillet, cook beef and onion over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in beans and enchilada sauce.
2. Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker.
3. Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Serve with sour cream and green onions.