Crockpot Tamale Pie!

Ingredients

• 1 medium onion, chopped
• 2 cups frozen soy crumbles
• one 15 oz can of kidney beans, drained
• one can of black beans, drained
• one 10 oz can of enchilada sauce
• one 6.5 oz pouch of golden corn muffin and bread mix
• 1/3 cup of milk
• 2 tablespoons of butter
• 1 egg
• 1/2 cup shredded cheese [colby/monterey jack]
• one 4.5 oz can chopped green chiles, undrained
• 1/4 cup sour cream
• 1 avocado

Directions

1. Cook chopped onions and crumbles over medium heat for about 10 minutes, stirring
2. In the crockpot, mix crumbles, onions, beans, and enchilada sauce.
3. In a medium bowl, stir the corn bread mix, milk, butter, and egg.
4. Stir the cheese and chiles into the bowl. [Add garlic powder, red pepper flakes if desired]
5. Spoon over mixture in crockpot.
6. Cover and cook on low for 4.5 hours.
7. Serve with sour cream and avocado.

This dish was so good! I loved the cornbread because who doesn’t love carbs? 🙂 Daniel and I downed this dish in about 3 days – that’s a record!

xoxo

Check out this delicious [also Tex-Mex] breakfast casserole!

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