Easy Tamale Pie

By Dottiejk

Ingredients

• 1 pound ground beef
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon Salt
• 1/4 teaspoon pepper
• 15 ounces black beans; rinsed and drained
• 14-1/2 ounces diced tomatoes; undrained
• 11 ounces whole kernel corn; drained
• 10 ounces enchilada sauce
• 2 green onion; chopped
• 1/4 cup fresh cilantro; minced
• 8-1/2 ounces corn bread/muffin mix
• 2 eggs; lightly beaten
• 3 ounces mexican cheese blend; shredded

Preparation

Step 1

In a large skillet, cook beef over medium heat 6-8 minutes or until no
longer pink, breaking into crumbles. Stir in seasonings.

Transfer to a 4-quart slow cooker. Stir in beans, tomatoes, corn, enchilada
sauce, green onions and cilantro. Cook, covered, on low 6-8 hours or until
heated through.

In a small bowl, combine muffin mix and eggs; spoon over beef mixture.
Cook, covered, on low 1-1/2 hours longer or until a toothpick inserted in
corn bread layer comes out clean.

Sprinkle with cheese; let stand, covered, 5 minutes.