This Crockpot Enchilada Casserole takes a family favorite and turns it into an easy slow cooker meal. It’s packed with a savory ground turkey, black bean, and corn filling, then finished with a fluffy cornbread crust that “bakes” right on top. It’s a hearty, all-in-one dinner that’s super cozy and takes almost no effort to make.
Why We Love This Crockpot Enchilada Casserole
I wasn’t kidding when I said I was having a ground turkey casserole moment right now! After making my Baked Enchilada Casserole and the Cheesy Ground Turkey Noodle Casserole recently, I realized I needed a version that I could just “fix and forget.” This recipe is the answer for those days when I don’t even have time to turn on the oven.
The magic here is that it’s a complete meal in one pot. You get that savory, cheesy enchilada filling that my husband loves, but the real star is the cornbread topping that steams right in the slow cooker. It comes out fluffy and moist, soaking up all those delicious juices from the turkey and corn mixture below. It’s warm, filling, and exactly the kind of comfort food my kids ask for.
Ingredients & Recipe Tips
- Ground Turkey: You need to brown the turkey in a skillet before adding it to the slow cooker. This ensures the meat is fully cooked and allows you to drain off any excess grease so the casserole doesn’t get oily.
- Black Beans & Corn: This is a true pantry meal. I use canned whole kernel corn and black beans. Tip: I usually drain my beans, but I never rinse them for this recipe; a little bit of that starchy liquid helps thicken the filling.
- Taco Seasoning & Spices: I use a packet of taco seasoning plus extra chili powder for a deeper flavor. If you buy bulk seasoning, you’ll need about 1/4 cup.
- Corn Muffin Mix: A standard 8.5-ounce box of Jiffy (or your favorite brand) works perfectly here.
- The “Towel Trick”: This is the most important tip for this recipe! When you add the cornbread batter, condensation will build up on the slow cooker lid as it “bakes.” To prevent water from dripping down and making your crust soggy, stretch a clean kitchen towel (or a double layer of paper towels) across the top of the slow cooker before putting the lid on. The towel catches the moisture, ensuring your cornbread turns out fluffy and golden.
- Spreading the Batter: The batter will be thick, and spreading it over the melted cheese can be a little messy. Don’t worry if it doesn’t look perfect or completely cover every inch of the edges—it will puff up and spread as it cooks.
How to Make Crockpot Enchilada Casserole
Cook the ground turkey in a skillet until browned and no longer pink. Drain the grease, then quickly stir in the garlic until fragrant.
Mix the cooked turkey with the tomato sauce, water, spices, beans, and corn.
Pour the mixture into the slow cooker, cover, and cook on LOW for 3 1/2 hours.
Sprinkle the cheese evenly over the filling.
In a small bowl, whisk together the corn muffin mix, milk, and egg, then spoon the batter gently over the cheese layer.
Place a kitchen towel (or paper towels) under the lid to absorb moisture. Switch the slow cooker to HIGH and cook for 1 to 1 ½ hours, or until the cornbread is set and a toothpick comes out clean.
Mine usually always takes 1 1/2 hours. Be careful when opening up the lid as steam will escape. Serve and enjoy this delicious meal!
Storing and Reheating Leftovers
- Fridge: This casserole keeps really well! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The cornbread topping will soften a bit as it sits, but it stays delicious.
- Reheating: For single servings, the microwave is your best friend—heat for 1-2 minutes until warm. If you want to crisp up the edges of the cornbread, you can reheat portions in the oven or toaster oven at 350 degrees F for about 10-15 minutes. Tip: I always add a fresh sliver of butter on top right before serving again!
- Freezing: You can freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Just note that the cornbread texture might be slightly softer after freezing and thawing.
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Crockpot Enchilada Casserole with Ground turkey
PrintIngredients
- 1 pound ground turkey
- 2 cloves garlic minced
- 1 (15 ounce can) tomato sauce
- 1/4 cup water
- 1 envelope taco seasoning mix this is 1/4 cup taco seasoning
- 1 teaspoon chili powder
- 1 (15 ounce can) black beans drained (I never rinse my beans)
- 1 (15 ounce can) whole kernel corn drained
- 1 cup shredded Mexican-style cheese blend
- 1 (8.5 ounce box) corn muffin mix like Jiffy
- 1/3 cup milk
- 1 egg
Instructions
- In a large skillet over medium-high heat, cook the ground turkey until fully browned and no longer pink. Drain any excess grease from the pan, then add the minced garlic and cook for 30 seconds, just until fragrant.
- Stir the tomato sauce, water, taco seasoning, chili powder, black beans, and corn directly into the skillet with the cooked turkey until well combined. Pour the entire mixture into a 6-quart slow cooker. Cover and cook on LOW for 3 1/2 hours.
- Sprinkle the shredded cheese evenly over the turkey mixture. In a small bowl, whisk together the corn muffin mix, milk, and egg until combined. Spoon the batter gently over the cheese layer, spreading it out as best you can (it’s ok if it doesn’t look pretty, it will still bake up nicely).
- Place a clean kitchen towel (or a double layer of paper towels) across the top of the slow cooker opening, then place the lid securely on top. This absorbs moisture so your cornbread doesn't get soggy! Switch the slow cooker to HIGH and cook for 1 to 1 1/2 hours, or until a toothpick inserted into the cornbread comes out clean. Mine usually always takes 1 1/2 hours.
- Cut into slices, or use a spoon to scoop it out. I like to add a little sliver of butter on top of my cornbread. Serve and enjoy!
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