1 1/2 LB GROUND BEEF
1 ONION CHOPPED
2 CLOVES GARLIC MINCED
1-10 OZ CAN ENCHILADA SAUCE
1 SMALL PACKAGE CORN MUFFIN MIX
1/3 CUP HEAVY CREAM
2 TABLE BUTTER
1 EGG
3/4 CUP SHREDED COLBY CHEESE
1-4 OZ CAN CHOPPED GREEN CHILIES UNDRAINED
1/2 CUP SOUR CREAM
1/2 CUP SALSA

TN NONSTICK SKILLET, COOK GROUND BEEF ONION AND GARLIC OVER MED HEAT UNTOL MEAT IS COOKED DRAIN WELL STIR IN ENCHILAD SAUCE. POUR INTO 3-4 QT CROCKPOT

IN A LARGE BOWL MIX CORNMUFFIN MIX, CREAM, BUTTER AND EGG JUST UNTIL MOIST THEN ADD CHEESE AND CHILES SPOON OVER BEEF MIXTURE

COVER CROCKPOT AND COOK ON LOW FOR 6-7 HOURS SERVE WITH SALSA AND SOUR CREAM