Tamale Pie – Slow Cooker

Serves: 8

Ingredients:

• 1 lb ground beef
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp chili powder
• 1/4 tsp pepper
• 1 can black beans, rinsed and drained
• 1 can Rotel
• 1 can whole kernel corn, drained
• 1 can (10 ounces) enchilada sauce
• 2 green onions, chopped
• 1/4 cup minced fresh cilantro
• 1 package (8-1/2 ounces) Jiffy corn bread/muffin
• 2 eggs
• 1 cup (4 ounces) shredded Mexican cheese blend

Directions:

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
2. Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro.
3. Cover and cook on low for 6-8 hours or until heated through.
4. In a small bowl, combine muffin mix and eggs; spoon over meat mixture.
5. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
6. Sprinkle with cheese; cover and let stand for 5 minutes.
7. Serve with sour cream and additional cilantro if desired.