Ingredients
1 pound ground beef1 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon chili powder1/4 teaspoon pepper1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained1 can (11 ounces) whole kernel corn, drained1 can (10 ounces) enchilada sauce2 green onions, chopped1/4 cup minced fresh cilantro1 package (8-1/2 ounces) cornbread/muffin mix2 large eggs1 cup shredded Mexican cheese blendSour cream and additional minced fresh cilantro, optional
Preparation
In a 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 6-8 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 in the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.
