Easy Chicken Tamale Pie
1 pound ground chicken
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) corn bread/muffin mix
2 large eggs, lightly beaten
1 cup shredded Mexican cheese blend
Optional toppings: sour cream, salsa and minced fresh cilantro
In a large skillet, cook chicken over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Stir in seasonings.
Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook, covered, on low 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low 1-1-1/2 hours longer or until a toothpick inserted in corn bread layer comes out clean.
Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings. Yield: 8 servings.
Recipe found here: Easy Chicken Tamale Pie