Slow Cooker Tamale Pie

By Janes_kitchen

Ingredients

• 1 LB grd. beef
• 1 tsp grd cumin
• 1/2 tsp salt
• 1/2 tsp chili powder
• 1/4 tsp pepper1 can (15ox) black beans, rinsed & drained
• 1 can (14-1/2oz) diced tomatoes w/ mild green chilies, undrained
• 1 can (11 oz) while kernel corn, drained
• 1 can (10oz) enchilada sauce
• 2 green onions, chopped
• 1/4 C minced fresh cilantro
• 1 pkg (8-1/2 oz) corn bread/muffin mix
• 2 eggs
• 1 C (4oz) shredded mexican cheese blend
• sour cream & additional minced fresh cilantro

Details

Servings 8

Preparation

Step 1

in lg. skillet, cook beef over med. heat until no longer pink - drain
stir in cumin, salt, chili powder & pepper
transfer to 4-qt slow cooker
stir in beans, tomatoes, corn, enchiliada sauce, onions & cilantro
cover & cook on low for 6-8 hrs or until heated through

in sm. bowl, combine muffin mix & eggs
spoon over meat mixture
cover & cook 1 hr. longer or until toothpick inserted near center comes out clean

sprinkle w/ cheese
cover
let stand for 5 min

serve w/ sour cream & additional cilantro if desired