1 lg onion, chopped
2 cloves garlic, minced
2-10 oz cans enchilada sauce
1- 11 oz can whole kernel corn with sweet peppers, drained
1- 4 1/2 oz can diced green chile peppers, undrained
1- 8 1/2 oz package corn muffin mix
1 cup shredded cheddar cheese
1/3 cup milk
1 slightly beaten egg
1 fresh jalapeno chile pepper, seeded and finely chopped (optional)
In lg. skillet cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.
In a 31/2 - 4 quart slow cooker combine enchilada sauce, drained corn, and undrained chile peppers. Stir in meat mixture. Cover and cook on low heat setting for 6-8 hours or on high heat setting for 3-4 hours.
In a med. bowl stir together corn muffin mix, 1/2 cup of the cheese, the milk, egg, and, if desired, jalapeno chile pepper, stirring just until combined.
If using low-heat setting, turn to high heat setting. Stir meat mixture. Drop batter by tablespoons onto meat mixture to make 8 dumplings. Cover and cook for 50 minutes more (do not life cover). Sprinkle remaining 1/2 cup cheese over dumplings. Remove liner from slow cooker, if possible, or turn off slow cooker. Let stand, uncovered, for 20 minutes before serving.
Makes 8 servings.
***Make sure you wash your hands well as these chili peppers will burn.
