Original recipe from Allrecipes

I changed it up a bit using dried beans and Suzanne's cornbread (1/2 recipe)

1 pound ground beef, browned

1 1/2 cups cooked kidney beans

1 (10 oz) can enchilada sauce

1 1/2 tsp garlic powder

Mix all together and add to crockpot.

Cornbread topping:

1/2 cup all-purpose flour
1/2 cup cornmeal
1/8 cup sugar
1/2 tablespoon baking powder
1/4 teaspoon salt
1/8 cup butter (cut up) or oil
1 egg
1/2 cup milk or buttermilk
1/2 cup shredded cheddar cheese

In a mixing bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Add butter or oil, eggs, and milk or buttermilk. Stir to combine. Don’t overstir. (Sometimes more or less milk is required, depending on slight variations in measuring dry ingredients–add what you need to get a nice, thick almost pourable-but-not consistency.) Stir in cheese.

Spoon the corn bread mixture over the beef mixture in the crockpot.

Cook on Low until the cornbread is cooked through, about 5 hours.

**I cooked this in the oven at 425 for 25 minutes.

Old El Paso……..I just looked at the can.  It's the only one John will eat — cuz that's what his sister uses.  And I noticed it was Mild, that's probly why it's rather bland!!!  EEK!!  I think there's a recipe around here for an enchilada sauce, I think Pete posted it.  But I had a can, so I used that.  Next time I'll have to make that recipe!  And keep this can so John thinks it came from a can!

The cornbread topping was very good!!!  It was almost like a chili on the bottom, with the beef, beans, and tomatoey liquid.  It was thick, not thinned out with liquid at all.  Will definitely add some more spices to it next time!