1 lb ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (11 ounces) 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) corn bread/muffin mix (I used Jiffy brand)
1 cup (4 ounces) shredded Mexican cheese blend
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 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.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a 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.