easy chicken tamale pie

We tried this for the first time this week. I found it in the taste of home magazine submitted by Perter Halferty from Corpus Christi, Tx. It was very yummy and easy to make with the crock pot :0) 

easy chicken tamale pie

1 lb. ground chicken or ground turkey

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. salt

1/4 tsp. pepper

1 can (15oz) black beans, rinsed and drained

1 can (14.5oz) diced tomatoes, undrained

1 can (11oz) whole kernel corn, drained

1 can (10oz) enchilada sauce

2 green onions, chopped

1/4 cup minced fresh cilantro

1 pkg. (8.5oz) corn bread mix

2 eggs, lightly beaten

1 cup (4oz) shredded Mexican cheese blend

optional toppings: sour cream, salsa and minced fresh cilantro

1. In a large skillet, cook chicken over medium heat 6-8 minutes or until no longer pink, breaking 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 6-8 hours, until heated through.

3. In a small bowl, combine corn bread mix and eggs; spoon over chicken mixture. Cook, covered, on low 1 to 1 1/2 hours longer or until a toothpick inserted in corn bread layer comes out clean.

4. Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.