1 lb ground beef
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp pepper
1 can (15oz) black bean, rinsed and drained
1 can (14 1/2 oz) diced tomatoes with mild green chilies, undrained
1 can (11oz) whole kernel corn, drained
1 can (10oz) enchilada sauce
2 green onion, chopped
1/4 cup minced fresh cilantro
1 pkg (8 1/2oz) corn bread/muffin mix (Jiffy Mix)
2 eggs/ add a little water
1 cup (4oz) shredded Mexican blend cheese
Sour cream and additional minced fresh cilantro, optinal
How to Make:
In large skillet, cook beef over medium heat until no longer pink, drain. Stir in the cumin, salt, chili powder and pepper. Transfer to a 4 qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6 to 8 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese, cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.