PREP: 25 mins COOK: 7 hours YIELD: 8 servings
1 lb. ground turkey
1 tsp. Mrs. Dash chipotle
1/2 tsp. chili powder
1/4 tsp. pepper
1 can (15oz) black beans, rinsed & drained
1 can (14-1/2oz) fire roasted tomatoes
1 can (11oz) whole kernel corn, drained
1 can (10oz) enchilada sauce (this is where you can control the heat, choose mild or hot)
2 onions, chopped and sauted with turkey
1 pkg. (8-1/2oz) corn bread/muffin mix
2 eggs
milk to make corn bread smooth
1 cup (4oz) shredded Mexican cheese blend
In a large skillet, cook turkey and onions over medium heat until no longer pink; drain. Stir in the spices. Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce. Cover and cook on low for 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs and enough milk to make it smooth; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes.
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