This tamale pie recipe uses ground beef, spices, tomatoes and chiles, corn, and black beans, and is topped with a cornbread and cheese topping.
In the bottom of a large Crockpot, stir together beef, cumin, chili powder, and salt.
Add in enchilada sauce, diced tomatoes, black beans, and corn; stir well.
Cover and cook on low for 6 hours or high for 3 hours.
In a medium bowl, whisk together muffin mix and eggs.
Spoon on top of ground beef mixture in slow cooker.
Cover and cook an one additional hour (if low) or 30 minutes (if high), until a cake tester comes out clean from the muffin layer.
Sprinkle cheese on top and allow it to sit for 5 minutes or until melted. Serve with optional sriracha or sour cream.