Slow Cooker Tamale Pie

This recipe caught my eye in my Taste of Home magazine because it won the grand prize in a slow cooker contest. It was really easy to put together and tasted really great.




Slow Cooker Tamale Pie
recipe courtesy Taste of Home

1 lb ground beef
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp pepper
1 can (15 oz) black beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes with mild green chilies, undrained
1 can (11 oz) whole kernel corn, drained
1 can (10 oz) enchilada sauce
2 green onions, chopped
1/4 cup minced cilantro
1 pkg (8 1/2 oz) corn bread/muffin mix
2 eggs
1 cup shredded Mexican cheese blend
Sour cream and additional cilantro, optional

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. Transfer to a 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. (I cooked mine in the oven at 200 degrees for about 6 hours).
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 if desired.