Following a day full of meetings, I needed something that would cook itself. This recipe is fast and tasty, and will be a staple for reliable, last-minute dinners. Cornbread topping ingredients: 3/4 cup cornmeal 1 1/4 cup flour 1 cup milk 1/4 cup sugar 1 egg 1 tsp baking powder Filling ingredients: 1 lb ground meat, browned and de-greased on paper towel (I used ground turkey) 1 can drained and rinsed black beans 1 can fire roasted tomatoes 1 can drained corn 1 T cumin 1/2 tsp paprika 1/4 cup green onion 1/2 cup shredded cheddar cheese Note: You can also clean out the fridge and add leftover spinach, beans, cooked carrots, etc. Instructions: Spray your crockpot with cooking spray. Dump in the filling ingredients and stir well to distribute the spices. In a separate bowl, mix together the cornbread topping, then pour evenly over the filling. Cover and cook on low for 4-7 hours or on high for 2-4.
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