1 lb ground beef
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp black pepper
1 can (15-oz) black beans, rinsed and drained
1 can (14.5-oz) diced tomatoes with 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 fresh cilantro
1 pkg (8 1/2-oz) corn bread/muffin mix
1 cup shredded Mexican blend cheese
sour cream for garnish, optional
fresh chopped cilantro for garnish, if desired
In a large skillet cook the ground beef, cumin, salt, chili powder, and pepper together until the beef is crumbled and no longer pink; drain well.
Transfer meat to a 4-quart or larger slow cooker/crock pot. Stir in the beans, tomatoes, corn, enchilada sauce, onions, and minced cilantro. Place lid on cooker and cook on low for 6 to 8 hours.
In a small bowl combine the eggs, and corn bread mix until smooth. Spread over the mixture in the cooker, replace cover and cook for another hour or until a toothpick inserted in the center of the cornbread comes out clean.
Sprinkle the cheese over all, replace cover and let set around 5 minutes.
Place on individual serving plates and top with sour cream and/or cilantro, if desired.