Slow Cooker Tamale Pie

1 lb. ground beef
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1 can (15 oz.) black beans, rinsed and drained
1 can (14 oz). diced tomatoes with mild green chilies, undrained
1 can corn, drained
1 can (10 oz). enchilada sauce
2 green onions(chopped)
1/4 cup minced cilantro
1 pack (8 oz) corn bread/muffin mix
2 eggs
1 cup shredded Mexican cheese blend
sour cream, optional

In a large skillet, cook beef over medium heat until no longer pink, drain. Stir in the cumin, salt, chili powder and pepper. Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. SErve wtih sour cream and additional cilantro if desired.