Ingredients
1 pound ground chicken1 teaspoon ground cumin1 teaspoon chili powder1/2 teaspoon salt1/4 teaspoon pepper1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (11 ounces) whole kernel corn, drained1 can (10 ounces) enchilada sauce2 green onions, chopped1/4 cup minced fresh cilantro1 package (8-1/2 ounces) cornbread/muffin mix2 large eggs, lightly beaten1 cup shredded Mexican cheese blendOptional toppings: Sour cream, salsa and minced fresh cilantro
Preparation
In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking it 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 until heated through, 6-8 hours.
In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low until a toothpick inserted in cornbread layer comes out clean, 1-1-1/2 hours longer.
Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.
