Slow Cooker Mexican Casserole

If you love a hearty Mexican style meal and even better only take you about 10-15 minutes to prepare…this is the recipe for you. I made this yesterday and had it again today as leftovers..yum yum yum! The best part, throw it all in a crockpot, let it cook all day while you are out and about, and come home to a delicious, healthy meal for your family.

SLOW COOKER MEXICAN CASSEROLE

Filling:

1 lb lean ground turkey

16 oz. salsa, no sugar added

1 carrot, peeled and diced

1 can (15 oz.) black beans, drained and rinsed

1 can (4.5) diced green chilies

2 cups frozen corn

1 tsp. cumin

3 tsp. chili powder

1/2 tsp. black pepper

1/2 tsp sea salt

1/2 cup shredded cheese

Corn Bread Topping

1 cup cornmeal

1 tsp baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1/2 tsp. black pepper

1 egg, whipped

3/4 cup buttermilk

jalapeño- minced (adjust to taste)

1/4 cup shredded cheese

Directions:

In a skillet, brown the ground turkey. Then add to slow cooker with the rest of the Filling ingredients. Combine the Filling ingredients in a separate bowl, stir will and then spread evenly on top of filling in slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours. Serve with salsa, avacado and a drop of sour cream.

Nutritional Info: (8 servings). Calories 351, Fat 13g, Carbohydrates 38g, Protein 23g, Fiber 9g, Sodium 324mg