"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."
"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."
A crockpot enchilada casserole layers browned ground turkey with black beans, corn, taco seasoning, and cheese, then finishes with a cornbread batter that steams into a fluffy crust. Browning the turkey first ensures even cooking and allows excess fat to be drained. Canned whole-kernel corn and black beans provide pantry convenience; draining but not rinsing the beans keeps starchy liquid to thicken the filling. Use a standard 8.5-ounce corn muffin mix for the topping and add extra chili powder for deeper flavor. Placing a towel over the slow cooker lid helps manage condensation while the cornbread bakes, yielding a moist one-pot dinner.
Read at Brooklyn Farm Girl
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