Slow Cooker Tamale Pie

I have not made the healthy version of this YET. I have added the healthy notes to the side of ingredients.



Ingredients:
1 pound ground beef or cubed chicken (chicken is best)
1 (15 ounce) can black beans, drained and rinsed
1 1/2 cup corn
1 (10 ounce) can enchilada sauce
1 (10 ounce) can rotel
1/2 cup chopped green onions
1/2 cup chopped cilantro
1 1/2 teaspoons garlic powder
1 (8.5 ounce) package corn bread/muffin mix
1/3 cup milk (fat free)
1 egg
2 tablespoons melted butter (optional)
1 1/2 cup shredded Cheddar cheese (low fat - fat free DOES not melt!)

Instructions:
If using beef: Brown the ground beef in a skillet over medium heat.
Drain the beef, and place it into the slow cooker.

If using chicken: Cube into bite size pieces & place into the slow cooker. (no need to pre cook)

Place into the slow cooker: black beans, corn, enchilada sauce, rotel, green onions, cilentro, and garlic powder.

In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in 1/2 cup of Cheddar cheese. Spoon the corn bread mixture over the soup mixture in the slow cooker.

Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.

Once cooked, sprinkle the remainder 1 cup of Cheddar cheese on the top. Cover and allow to melt (about 5 – 10 mins.)