1. Stir together cooked ground beef, cumin, salt, chili powder and pepper.
Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions, cilantro and cheese. Cover and cook on low for 6-8 hours or until heated through.
2. 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.
3. Serve with sour cream and additional cilantro if desired.
As a Freezer Meal:
Prepare everything as directed, except for the cornbread topping. When the meat mixture is cooled, put it in a foil pan (if you know you plan to cook it in the oven) or in a gallon sized freezer ziploc bag. If you put it in a pan, securely cover with two pieces of plastic wrap and tin foil. Place pan or ziploc bag in freezer. When ready to use, thaw and cook in oven or crockpot as directed, adding cornbread crust on top before baking.