Ingredients:

  • 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 (14.5 oz) diced tomatoes with mild green chilies – undrained
  • 1 can (11 oz) whole kernel corn – drained
  • 1 can (10 oz) red enchilada sauce
  • 2 green onions – chopped
  • 1 box (8.5 oz) corn muffin mix – I use Jiffy brand
  • 2 eggs
  • 1 C mexican cheese blend – shredded

Directions:

  1. Place a slow cooker liner bag in your crockpot (*see Notes below)
  2. In a large skillet, cook beef over medium heat until no longer pink – drain
  3. Stir in cumin, salt, chili powder and pepper
  4. Transfer to crockpot
  5. Stir in the beans, tomatoes, corn, enchilada sauce and onions
  6. Cover and cook on high for 4 hours 
  7. In a small bowl, combine muffin mix and eggs
  8. Spoon over meat mixture
  9. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean
  10. Sprinkle with cheese
  11. Cover and let stand for 5 minutes

Notes:

  1. For easy clean up, I always use a slow cooker liner bag – make sure if you use a slow cooker liner bag, that you buy the specific liner bag that is made for Slow Cookers, DO NOT use anything else or it will melt and ruin your food!
  2. Serve with sour cream & if desired, cilantro
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