Ingredients

The following ingredients have 6 Servings
  • 1 lb ground beef (cooked and drained)
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 10 oz enchilada sauce
  • 15 oz diced tomatoes and chiles
  • 15 oz corn (drained)
  • 15 oz black beans (drained and rinsed)
  • 8.5 oz box cornbread muffin mix (like Jiffy)
  • 2 eggs
  • 1 cup shredded cheddar cheese
  • Optional toppings: sriracha, sour cream

Instruction

  • In the bottom of a large Crockpot, stir together beef, cumin, chili powder, and salt.
  • Add in enchilada sauce, diced tomatoes, black beans, and corn; stir well.
  • Cover and cook on low for 6 hours or high for 3 hours.
  • In a medium bowl, whisk together muffin mix and eggs.
  • Spoon on top of ground beef mixture in slow cooker.
  • Cover and cook an one additional hour (if low) or 30 minutes (if high), until a cake tester comes out clean from the muffin layer.
  • Sprinkle cheese on top and allow it to sit for 5 minutes or until melted. Serve with optional sriracha or sour cream.