Easy Chicken Tamale Pie

All you need are some simple ingredients from the pantry to put this slow-cooker meal together. I love the fact that I can go fishing while it cooks.

Ingreadient

• 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) cornbread/muffin mix
• 2 large eggs, lightly beaten
• 1 cup shredded Mexican cheese blend
• Optional toppings: Sour cream, salsa and minced fresh cilantro

Step by step

1. In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles. Stir in seasonings.
2. 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.
3. 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.
4. Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings