Directions:
- Cook beef over medium heat until no longer pink; drain. Stir in cumin, salt, chili powder and pepper. Transfer to 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.43 Kcal (868 kJ) | ||
| Calories from fat | 116.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.99g | 20% | |
|---|---|---|---|
| Cholesterol | 89.37mg | 30% | |
| Sodium | 421.17mg | 18% | |
| Potassium | 279.89mg | 6% | |
| Total Carbs | 7.91g | 3% | |
| Sugars | 1.06g | 4% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 16.79g | 34% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 2.1mg | 12% | |
| Calcium | 112.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 168.21 Kcal (704 kJ) | ||
| Calories from fat | 94.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.53g | 20% | |
|---|---|---|---|
| Cholesterol | 72.47mg | 30% | |
| Sodium | 341.54mg | 18% | |
| Potassium | 226.97mg | 6% | |
| Total Carbs | 6.42g | 3% | |
| Sugars | 0.86g | 4% | |
| Dietary Fiber | 0.75g | 4% | |
| Protein | 13.62g | 34% | |
| Vitamin C | 3.2mg | 7% | |
| Iron | 1.7mg | 12% | |
| Calcium | 91.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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