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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 6 |
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This comes from Southern Living Slow Cooker Cookbook. Ingredients:
3 tablespoons green chilies, diced, divided |
1/2 cup salsa |
1/4 cup green onion, chopped |
1/4 cup cilantro, chopped |
1 (15 ounce) can black beans, rinsed and drained |
1 (11 ounce) can mexicorn, drained |
1 (10 ounce) can enchilada sauce |
1 (8 1/2 ounce) package corn muffin mix |
1/2 cup egg substitute |
2 tablespoons red bell peppers, chopped |
6 ounces reduced-fat monterey jack cheese, shredded |
6 tablespoons sour cream |
1 1/2 teaspoons cilantro, thinly sliced |
Directions:
1. Place 2 tablespoons green chiles and next 6 ingredients in a 3 1/2-quart slow cooker; stir well. Cover with lid; cook on low for 4 hours.
2. Combine remaining 1 tbsp green chiles, muffin mix, egg substitute and bell peppers in a bowl; stir well. Spoon batter evenly over bean mixture in slow cooker. Cover and cook 1 hour or until corn bread is done.
3. Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Spoon casserole onto plates. Top with sour cream and sprinkle with cilantro.
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