2 cans beans
1 14.5-ounce can diced tomatoes
1 can green chiles
1 can corn (drained)
1 10-ounce can enchilada sauce
1 tablespoon dried onions
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1 8-ounce package cornbread mix plus ingredients to mix up, OR 1/2 batch cornbread batter
Mix together all ingredients except cornbread. Cook in 4-quart slow cooker on low for about 6 hours.
One hour before serving, add cornbread batter to top. Turn to high if you like. Cover and cook 30–60 minutes, until toothpick comes out clean.
Serves 5
Prep time: 15 minutes
Original recipe source
