Ingredients
Scale
- 1 lb. ground beef
- 1 small white onion, diced
- 1 green bell pepper, diced
- 2 tbsp. chili powder
- 1 tsp. salt
- ¼ tsp. black pepper
- ½ tsp. ground cumin
- 20 oz. rotel tomatoes
- 15 oz. can pinto beans, drained and rinsed
- 3 tbsp. tomato paste
- 1 cup shredded sharp cheddar cheese
- 8.5 oz. jiffy corn muffin mix
- 1 egg
- 1/3 cup milk
- 8.5 oz. can corn, drained
Instructions
- Brown the ground beef in a large non-stick skillet over medium-high heat and drain excess fat.
- Combine the browned beef and remaining filling ingredients in the slow cooker; stir until well mixed.
- Cover the slow cooker and cook on LOW for 5 hours.
- After cooking, stir in the shredded cheese and mix until melted.
- In a separate bowl, combine the Jiffy mix, egg, milk, and drained corn until mixed; some lumps are okay.
- Spread the corn muffin mixture evenly over the beef mixture in the slow cooker.
- Cover and switch to HIGH; cook for an additional 30 minutes before serving.
Notes
For extra flavor, consider adding jalapeños or other spices to the filling.
Feel free to substitute ground turkey or chicken for a lighter option.
Make it vegetarian by omitting the meat and adding extra beans.
- Prep Time: 20 minutes
- Cook Time: 5 hours 30 minutes
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg