This was my first time making this recipe so I didn't make any to freeze but it would work great as a freezer meal if you leave off the cheese and cornbread until later. It was very yummy and I will definitely make it again.
Slow Cooker Tamale Pie
1 lb ground beef
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp pepper
1 can (15 oz) black beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes with mild green chilies, undrained
1 can (11 oz) whole kernal corn, drained
1 can (10 oz) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 pkg (8 1/2 oz) corn bread/muffin mix
1 cup shredded Mexican cheese blend
sour cream and additional minced cilantro, optional
In large skillet, cook beef over medium heat until no longer pink; drain. Stir in cumin, salt, chili powder and pepper. Transfer to a 4-qt slow cooker; stir in beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.
In small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until toothpick inserted near center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.