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, (two 10 oz. cans)
- 15 oz. can pinto beans, drained and rinsed
- 3 tbsp. tomato paste
- 1 cup shredded sharp cheddar cheese, wait to add!
- 8.5 oz. jiffy corn muffin mix
- 1 egg
- 1/3 cup milk
- 8.5 oz. can corn, drained
Instructions
- In a large non-stick skillet set over medium-high heat, brown the ground beef and drain any excess fat.
- Add the browned ground beef along with the remaining filling ingredients into the slow cooker and stir well to combine.
- Cover the slow cooker and cook on LOW for 5 hours.
- Once cooking time is complete, add the shredded cheddar cheese and stir until melted and well incorporated.
- In a small bowl, combine the Jiffy mix, egg, milk, and drained corn until just blended (some lumps are fine). Spread this mixture evenly over the meat mixture in the slow cooker.
- Cover again and switch the slow cooker to HIGH, cooking for an additional 30 minutes. Serve and enjoy!
Notes
This dish can be easily customized; try adding your favorite vegetables for extra flavor and nutrition.
Ensure the ground beef is well-drained to avoid excess grease in the dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 5 hours and 30 minutes
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 3g
- Sodium: 860mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg