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   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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