Sunday, November 27, 2016

Recipe Idea: Crockpot Tamale Pie

1 pound ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
15 ounce can of black beans, rinsed and drained
14-1/2 ounce can diced tomatoes with mild green chilies, undrained
11 ounce can of whole kernel corn, drained
10 ounce can of enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
8-1/2 ounce box corn bread/muffin mix
2 eggs
1 cup (4 ounces) shredded Mexican cheese blend

Directions
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 to 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.
Serve.

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