MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Tamale Pie
Categories: Beef, Herbs, Chilies, Beans, Vegetables
Yield: 8 servings

1 lb Ground beef
1 ts Ground cumin
1/2 ts Salt
1/2 ts Chilli spice mix
1/4 ts Pepper
15 oz Can black beans; rinsed,
- drained
14 1/2 oz Can diced tomatoes w/green
- chilies; undrained
11 oz Can whole kernel corn;
- drained
10 oz Can enchilada sauce
2 Green onions; chopped
1/4 c Minced fresh cilantro
8 1/2 oz Box cornbread/muffin mix
2 lg Eggs
1 c Shredded Mexican cheese
- blend
Sour cream & add'l minced
- fresh cilantro; opt

In a large skillet, cook beef over medium heat until no
longer pink; drain. Stir in the cumin, salt, chilli
spice and pepper.

Transfer to a 4 qt. slow cooker; stir in the beans,
tomatoes, corn, enchilada sauce, onions and cilantro.
Cover and cook on low for 6-8 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 in the center comes out clean.

Sprinkle with cheese; cover and let stand for 5 minutes.
Serve with sour cream and additional cilantro if
desired.

Jill Pokrivka, York, Pennsylvania

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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... I sprinkled some baking powder over a potato but it didn't work.

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