This is the recipe is made in the Crock-Pot and then finished in the oven.
Pictures are posted HERE
Prep Time: 20 Minutes
Cooke Time: 5 -6 hours Plus 20-25 minutes
1 lb. ground beef
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp salt divided
1/2 tsp pepper divided
1 can (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes, undrained
1 ½ cups frozen sweet corn kernels, thawed OR 1 can (11 oz.) whole kernel corn, rinsed and drained
1 can (10 oz.) mild enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro(optional)
1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg, lightly beaten
1/3 cup milk
Optional toppings: Shredded Mexican cheese blend, sour cream, salsa and minced fresh cilantro
In a large non-stick skillet, season the ground beef with 1/4 each salt and pepper cook over medium heat until no longer pink, approximately 6-8 minutes, breaking into crumbles.
In a 4-quart or larger slow cooker mix together the beans, tomatoes, corn, green onion, enchilada sauce, cumin, chili powder, remaining salt and pepper, and cilantro if using.
Drain the fat from the ground beef, and then stir the beef to the slow cooker mixture.
Cook covered, on low until heated through, approximately 5-6 hours.
Once heated through:
Preheat oven according to the cornbread/muffin mix.
In a small mixing bowl combine the mix with the egg and milk. (or follow package directions for cornbread if different.)
Ladle or spoon the beef mixture from the slow cooker into a 9” casserole dish.
Spoon the cornbread batter over beef mixture and spread out over the top.
Bake uncovered for approximately 20 – 25 minutes or until the cornbread is done and a toothpick inserted in cornbread layer comes out clean.
Remove from oven and let sit for 5 minutes before serving.
Spoon into bowls and serve with toppings.