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Mexican Shepherds Pie

Mexican Shepherds Pie
1 1/2 pounds ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes with mild green chilies, drained
1 (11-ounce) can whole kernel corn, drained
1 (10-ounce) can enchilada sauce
4 green onions, chopped
1/2 cup fresh coriander, minced
1 (8.5-ounce) package cornbread/muffin mix
2 eggs
1 cup shredded Mexican cheese
sour cream, for garnish
In a large flat pan, brown the ground beef mince.  Add cumin, salt, chili powder and pepper.
Transfer to a casserole pot and top with beans, tomatoes, corn, enchilada sauce, onions and coriander.  Cook on low for 6-8 hours.
In a small bowl, combine muffin mix with eggs.  Spoon over the meat mixture.  Cover and cook for 1 hour.
Sprinkle with cheese, cover and let stand 5 minutes.  Serve with sour cream.
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Mexican recipes