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Prep Time: 25 Minutes Cook Time: 420 Minutes |
Ready In: 445 Minutes Servings: 8 |
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Ingredients:
1 can(s) 10oz enchilada sauce |
1 can(s) 11oz whole kernel corn, drained |
1 can(s) 14 1/20z diced tomatoes with mild green chilies, undrained |
1 can(s) 15oz black beans, rinsed and drained |
1 cup(s) 4oz shredded mexican cheese blend |
1 package(s) 8 1/2oz corn bread/muffin mix |
1/2 teaspoon(s) chili powder |
2 eggs |
2 green onions, chopped |
1 pound(s) ground beef |
1 teaspoon(s) ground cumin |
1/4 cup(s) minced fresh cilantro |
1/4 teaspoon(s) pepper |
1/2 teaspoon(s) salt |
Directions:
1. 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.
2. 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.
3. Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro.
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