Beef Tamale Pie

1 lb lean ground beef
1 onion, chopped
2 garlic cloves, minced
1 (15 ounce) can kidney beans, rinsed and drained
10 ounces enchilada sauce (canned or fresh)
1 (6 ounce) package corn muffin mix
1/3 cup milk (for muffin mix)
2 tablespoons oil (for muffin mix)
1 egg (for muffin mix)
1 cup colby cheese, shredded
1 (4 ounce) can green chilies, undrained
1/2 cup sour cream
1/2 cup your favorite salsa
1/4 cup fresh cilantro, chopped

In a non-stick skillet, cook ground beef, onion and garlic over medium heat until meat is cooked.
Drain thoroughly and stir in the drained kidney beans and enchilada sauce.
Pour into a 4-5 quart crockpot.
In a large bowl, mix together corn muffin mix, milk,oil and egg just until combined.
Next, add cheese and chiles, including the liquid from the chile can.
Spoon over beef in crockpot.
Cover crockpot and ook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In small bowl combine sour cream, salsa and cilantro; serve with pie.