Saute onions & garlic then brown meat in skillet. Toss into the slow cooker with corn, black olives, tomatoes & enchilada sauce. Then top with cornbread mixture and shredded cheese. Serve with sour cream.
Drizzle olive oil in skillet and saute onion over medium heat. Once translucent, add garlic and cook another minute or so (don't burn the garlic). Add the ground beef and cook and stir the beef until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker.
Stir in the kidney beans, corn, olives, tomatoes, and enchilada sauce.
In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Spoon the corn bread mixture over the beef mixture in the slow cooker. Top with the shredded cheese.
Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.