INGREDIENTS
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Prep: 10 minutes
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Makes: 6 Servings
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Slow Cook: 5 hours on low
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Ingredients
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1 pound ground beef
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1 (15 ounce) can kidney beans, drained and rinsed
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1 (10 ounce) can enchilada sauce
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1 1/2 teaspoons garlic powder
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1 (8.5 ounce) package corn bread/muffin mix
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1/3 cup milk
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1 egg
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2 tablespoons melted butter
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1/2 cup shredded Cheddar cheese