Crock Pot Mexican Cornbread Casserole

Brown the ground beef, onion, and garlic until the meat is cooked through. Drain well and set aside.
In a bowl mix the cream corn, milk, taco sauce, eggs, oil, and cornmeal until combined.
Spray the bottom and sides of a 7-quart crock pot with cooking spray or wipe it down with vegetable oil.
Pour half of the cornbread mixture into the crock pot.
Spread the cooked ground beef, onions, and garlic on top of the cornbread mixture.
Spread the can of chilies over the meat layer.
Spread 2 cups of shredded cheese over the chilies layer.
Pour the remaining cornbread mixture over the filling.
Place a double layer of paper towels across the top of the slow cooker.
Place the lid on making sure the paper towels do not touch the top of the casserole batter.
Cook on high for 2 ½ to 3 hours or until the center is cooked through.
Spread 1 cup of shredded cheese over the top of the casserole 20 minutes before it is will be done cooking. Continue cooking until the cheese is melted on top.
Top each serving with sour cream and salsa.
Makes 6 servings.