Beef And Bean Tamale Pie

1/2 lb. lean ground beef
1/2 cup chopped onion
1 (15 or 15.5 oz.) can kidney beans drained, rinsed
1 (10-oz) can enchilada sauce
1 (6.5 oz) pouch golden corn muffin and bread mix
1/3 cup milk
2 Tbsp. butter, melted
1 egg
2 oz. shredded Colby-Monterey Jack cheese
1 (4.5 oz.) can chopped green chile’s
1/4 cup sour cream 1/4 cup chopped green onions

In a large skillet, cook ground beef and onions for 5 to 7 minutes or until beef is browned. Stirring beans and enchilada sauce. Place beef mixture in 4-1/2 quart crock pot. In a small bowl combine corn muffin mix, milk, butter and egg, stir just until moistened (batter will be lumpy). Add cheese and chile’s stir gently to mix. Spoon over beef mixture in Crockpot. Cook on low setting for 5-6 hours or until toothpick inserted in center comes out clean. Top individual servings with sour cream and green chopped onions


3 lbs. lean ground beef
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped green bell pepper
1 (12-oz) bottle chili sauce
1 (6-oz) tomato opaste
2 to 3 Tbsp. broen sugar
2 Tbsp. Worcestershire sauce
1/4 tsp. pepper
16 mulit-grain smadwich buns, split and toasted

In a large skillet cook ground beef, onions, celery and bell pepper until beef is browned, drain. In a 4 quart Crockpot combine beef mixture and all remaining ingredients, mix well. Cover cook on low setting for 3-4 hours, stirring occasionally. Spoon beef mixture into toasted buns.