Slow Cooker Tamale Pie

• 1 pound 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) cornbread/muffin mix
• 2 large eggs
• 1 cup shredded Mexican cheese blend
• Sour cream and additional minced fresh cilantro, optional

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 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.
3. In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted in the center comes out clean.
4. Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

ground beef, ground cumin, salt, chili powder, pepper, black beans, tomatoes, whole kernel corn, enchilada sauce, green onions, fresh cilantro, mix, eggs, sour cream

Taken from www.tasteofhome.com/recipes/slow-cooker-tamale-pie/ (may not work)