1 lb ground beef
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can (15 oz.) black beans, rinsed and drained
1 can (16 oz.) chili beans, drained
1 can (14-1/2 oz.) diced tomatoes with green chiles, undrained
1 can (11 oz.) whole-kernel corn, drained
1 can (10 oz.) enchilada sauce
1 pkg (8-1/2 oz.) corn bread/muffin mix
1 cup (4 oz.) shredded mild cheddar cheese
Brown ground beef in a large skillet, drain.
Stir in salt, chili powder and pepper.
Transfer meat to crock pot.
Stir in beans, tomatoes, corn and enchilada sauce.
Cover and cook 2-3 hours on high or until throughly heated.
In small bowl, combine muffin mix and eggs.
Spoon over meat mixture.
Cover and cook for 15-30 more minutes until a toothpick comes out clean when inserted near the center.
Sprinkle with cheese, cover and let stand for 5 minutes.
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