Beef Tamale Pie

 Adapted
From: All Recipes.com                                                                                                          http://allrecipes.com/recipe/slow-cooker-tamale-pie

I am always looking for ways to mix up traditional Mexican food. We tend to get stuck eating soft or hard tacos because that's all I can think of when we are craving a quick meal. This tamale pie is great! My Mother-in-Law even made it for Raul and Kristen when she visited Japan and it got a thumbs up. The sweetness of the corn bread really gives it a unique flavor. We top ours with sour cream and salsa. I added another 1/2 a cup of cheese to the original recipe but other than that, no changes needed! The cooking time is really going to vary depending on your Crockpot. Ours was done right at 4 hours, but our Crockpot tends to run a bit hot. Just make sure you check the center every once in a while!

The Fixin's
1  lb Ground Beef
1 15 Oz Can Kidney Beans
1 10.5 Oz Can Enchilada Sauce
2  Teaspoons Garlic Powder
8.5 Oz Corn Bread/Muffin Mix
1/3 Cup Milk
1 Egg
2 Tablespoons Butter
1 Cup Cheddar Cheese

Let's Cook Dinner 
Brown ground beef, drain
Spray Crockpot with cooking spray
Place it into Crockpot
Stir in the drained kidney beans, enchilada sauce, and garlic powder
In a separate mixing bowl, combine the corn bread mix with milk, egg, and melted butter
Stir until mixed
Stir in the cheddar cheese
Spoon the corn bread mixture on top of the beef mixture
Cook on low for 4 to 5 hours or until bread is cooked through