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Crockpot Enchilada Casserole with Ground turkey

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.
Course Main Course
Cuisine American, Mexican
Keyword Crockpot Mexican casserole, Easy dump and go dinners, Ground turkey cornbread casserole, Slow cooker tamale pie
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 6
Author Pamela Reed

Ingredients

  • 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!