This recipe edited from Taste of Home is one of those all-in-one meals that lets the crock-pot do its thing. It’s quite healthy and tastes delicious. You can easily use a different cornbread recipe in place of this one. Just keep an eye on it, especially the first time you try it, so it doesn’t overcook.
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 2 cups frozen corn
- 1 medium onion diced
- 1 green bell pepper diced
- 1 (15 oz) can black beans rinsed/drained
- 1 (14 1/2 oz) can diced tomatoes with chilies
- 1 (10 oz) can tomato sauce
- 1 package (8 1/2 oz) cornbread muffin mix
- 2 eggs
- 1-2 cups cheddar cheese
Brown beef in skillet. Stir in cumin, salt, chili powder, & pepper. Move beef mixture to your slow-cooker. Stir in corn, onion, bell pepper, black beans, tomatoes, & tomato sauce. Cover and cook on low for 6-8 hours or heated through.
In a separate bowl, stir together cornbread mix & eggs. Drop in spoonfuls on top of beef mixture. Cover and cook about 45 min – 1 hour longer or a toothpick inserted near center comes out clean. Sprinkle desired amount of cheese over the cornbread. Cover for a few minutes until the cheese melts.