1 lb ground chicken
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 can (15-oz) black beans, rinsed and drained
1 can (14.5-oz) diced tomatoes, 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 (8.5-oz) corn bread/muffin mix
2 eggs, lightly beaten
1 cup shredded Mexican cheese blend
Optional toppings: sour cream, salsa, minced fresh cilantro
In a large skillet, cook the chicken over medium heat for 6 to 8 minutes or until no longer pink, stirring to break into crumbles. Stir in the cumin, chili powder, salt and pepper. Transfer to a 4-quart slow cooker.
Stir the beans, tomatoes, corn, enchilada sauce, green onions and cilantro into the mixture in the cooker. Place lid on cooker and cook on low for 6 to 8 hours or until heated through.
In a small bowl, combine the muffin mix and eggs; spoon over the chicken mixture. Replace lid and cook on low for 1 to 1/2 hours more or until a wooden toothpick inserted into the corn bread layer comes out clean.
Sprinkle with the cheese and let stand, covered, for 5 minutes.
Serve with whatever toppings you desire.
Yield: 8 servings
Per serving: 359 calories, 14 g fat (5 sat), 110 mg cholesterol, 1021 mg sodium, 40 g carbs, 5 g fiber, 20 g protein